Development of innovative cricket cheese alternatives as a sustainable food production approach

Abstract

This study developed a suitable formula for the production of alternative cheese using cricket protein as an alternative ingredient. The research focused on nutritional value, microbial safety, and consumer acceptance. The alternative cheese formulation was optimized based on texture and sensory evaluation. Factorial in completely randomized design was applied to test 12 analog cheese formulations by varying the levels of casein (10 % and 15 %), cricket protein sludge (15 % and 20 %), modified starch (0 % and 8 %), locust bean gum (0.25 %, 0.50 %, and 0.75 %), and xanthan gum (0.25 %, 0.50 %, and 0.75 %). Formula 8, containing 15 % casein, 15 % protein sludge, 8 % modified starch, 0.5 % locust bean gum, and 0.5 % xanthan gum was selected as optimal. Nutritional analysis of 100 g of the product gave 386.25 kcal energy, 12.83 g protein, 10.07 g dietary fiber, and essential fatty acids including Omega-3 (56.75 mg), Omega-6 (1614.42 mg), and Omega-9 (6419.37 mg). Microbiological evaluation confirmed product safety according to standard criteria. Consumer testing showed high acceptance, with 86 % expressing purchase intent, especially among health-conscious consumers and those allergic to dairy (B2C), and businesses interested in sustainable food solutions (B2B). The product maintained quality and microbial safety for up to 7 weeks in vacuum-sealed packaging at 4 °C.