西班牙研究机构AZTI开展了一项食品创新实验，在传统奶酪中添加黄粉虫幼虫粉作为蛋白质替代源 1。该实验共设计了9种配方，其中虫粉占蛋白原料的比例最高可达50% 1。
令人意外的是，品尝测试的结果颠覆了人们的预期。8位受过专业训练的试吃员对不同配方进行了评估，结果显示掺入25%虫粉的两个版本（C7和C9）在奶酪风味表现上超越了不含虫粉的对照组 1。这两个含虫粉的版本不仅具有更强的奶酪风味和酸感，而且豆腥味更低 1。此外，C7和C9在酸感方面也显著高于市面销售的植物奶酪 1。
监管方面，欧盟已在2025年1月批准了经紫外线处理的黄粉虫幼虫粉用于包括奶酪在内的食品 1，获得批准的申请企业将获得5年的独家市场准入权 1。尽管获得批准，目前市场上仍无相关虫粉奶酪产品销售 1。
Spanish research institution AZTI conducted a food science experiment incorporating yellow mealworm larva powder as a protein substitute in cheese, with the insect powder accounting for up to 50% of the protein content 1. The tasting results proved surprising: among nine cheese formulations tested, the versions containing 25% insect powder (designated C7 and C9) demonstrated superior flavor characteristics compared to the control group without insect powder (C2), exhibiting stronger cheese notes and increased acidity while reducing bean-like off-flavors 1. Eight trained panelists participated in the sensory evaluation 1.
The development aligns with recent regulatory developments in the European Union, which approved UV-treated yellow mealworm larva powder for use in food products including cheese in January 2025 1. The approving company was granted five years of exclusive market access 1. Despite regulatory clearance, no such products have yet appeared on the commercial market 1.
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