INTECH+ is a co-promoted R&D project focused on the full and sequential valorization of Tenebrio molitor, addressing technological, sensory, and functional challenges that still affect insect flours. The research is centered on the development of processes to obtain standardized, high-value ingredients, including a soluble protein concentrate with a content above 80% and optimized nutritional and techno-functional properties, as well as a purified lipid fraction rich in essential fatty acids (ω-3 and ω-6) and bioactive compounds, with potential applications in innovative food solutions.

To close the insect valorization cycle, the project also includes the extraction of chitin and the “green” production of chitosan from the insoluble fraction, with functionalization aimed at the encapsulation and protection of the lipid fraction. The work plan involves optimizing steps such as mechanical defatting (including hydraulic pressing), solubilization and concentration by membrane filtration, drying, and oil refining, followed by scale-up to pilot level and validation (safety, stability, and sensory evaluation). In parallel, prototypes of new food products will be developed, supported by performance targets and the preparation of regulatory submissions for the introduction of new ingredients.

TenebrioPLUS is a co-promoted R&D project focused on the development of new functional ingredients from defatted Tenebrio molitor flour and Tenebrio oil, with applications in the human food, pet food, and sustainable cosmetics industries. The innovation is based on an integrated approach that combines fermentative processes using probiotic strains (to generate fermented ingredients and postbiotic fractions) with the development of oleogels from Tenebrio oil, aiming to achieve higher nutritional value and improved techno-functional performance.

The objective is to obtain and validate five new ingredients (including fermented paste/flour, postbiotic, oleogel, and enriched oleogel) with quality, stability, and industrial scalability, supported by analytical characterization and validation of their biological and functional potential.

The project also includes proof of concept through prototypes demonstrating real applications across the three sectors: two food products (a snack and a functional yogurt), one functional premix for animal nutrition, and two cosmetic creams (including formulations with oleogels and postbiotics). In parallel, technical requirements, processing methods, and a control pipeline are defined to ensure microbiological safety, batch-to-batch consistency, and performance, culminating in the preparation of technical documentation to support regulatory compliance applicable to new ingredients and future commercialization stages.

R&D is a fundamental part of Tecmafoods and lies at the core of our mission: to create a new generation of sustainable ingredients from Tenebrio molitor, with consistent quality, safety, and functional performance for different industries. We work in an integrated manner from breeding and production—ensuring controlled conditions, traceability, and batch-to-batch stability—through to processing technologies, where we study and optimize processes to preserve nutritional value, improve techno-functional properties, and extend ingredient shelf life.

Our research combines biotechnology and process engineering with analytical characterization and applied validation. We select and fine-tune processing steps (e.g., fractionation, stabilization, and refining) to obtain flours, proteins, fibers, and oil with consistent profiles, easy formulation integration, and suitability for diverse market requirements. This approach enables us to accelerate the transition from laboratory to industrial scale, supporting continuous innovation in functional foods, specialized nutrition, pet food, and cosmetics, always with a strong focus on evidence, scalability, and real-world impact.