De Krekerij collaborated with 2 Wageningen University (NL) teams. The first challenge’s aim was to evaluate a processing method that can be used to produce a meat analogue with a fibre structure containing the grasshopper species L. migratoria. The second collaboration’s focus was on the formation of a fibrous layered protein-based structure of grasshoppers.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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