Grant: Engage Plus Grants for Colleges

Entomo Farms is a local company who specialize in insect protein production. Their insect protein powder, which is specifically and exclusively processed for human consumption, is unique, innovative, extremely nutritious and an environmentally sustainable model of food production. Entomo Farms is motivated to be recognized as a world leader in providing protein alternatives in the form of the finest organic and world-class insect proteins with great tasting products and recipes. Additionally, Entomo Farms is striving to enable, encourage and educate more people on the relevance and socio-political impact of their protein carbon footprint. With the population becoming more conscious about how their food is prepared and endeavoring towards more organic and GMO free products, Entomo Farms offers a gluten-free, protein alternative through its cricket powder that has twice the amount of protein than beef, more calcium than milk, includes all nine essential amino acids, and has more iron than spinach. All of this is accomplished by using a fraction of the farming essentials that typical beef, pork, and chicken farming require. There is tremendous interest from commercial retailers to sell this product, however, Entomo Farms must first satisfy several International and Canadian Food Inspection Agency (CFIA) guidelines. Therefore, for the past 12 months, Loyalist College has been collaborating with Entomo Farms to address the 'Food Labeling for Industry: Date Markings and Storage Instructions', from the CFIA guidelines. This project resulted in providing Entomo Farms with a ""best before"" date of at least 12 months for their cricket flour product. However, as a result of the product not showing any significant signs of deterioration over the 12 months, a shelf life of 18- 24 months is expected. Thus, another year of analyses is recommended in order to gather further data to provide an accurate stability of the product and allow Entomo Farms the ability to distribute their cricket flour nationally and internationally.