Dried mealworms, representing sustainable protein and food preservation.

Mealworm Magic: How to Dry, Store, and Savor These Sustainable Protein Powerhouses

Rhea Morgan in Climate & Environment August 2025 • 4 min read.

"Unlock the secrets to drying and preserving mealworms, maximizing their nutritional value, and exploring the exciting world of edible insects"

As the world grapples with the challenges of feeding a growing population sustainably, innovative food sources are gaining traction. Among these, edible insects, particularly mealworms, are emerging as a viable and nutritious alternative to traditional livestock.

Mealworms boast a high feed conversion efficiency, require minimal land, and emit fewer greenhouse gases compared to conventional livestock. Rich in protein, fats, vitamins, and minerals, these tiny creatures offer a wealth of nutritional benefits. But how do you harness the power of mealworms for everyday consumption?

Drying and proper storage are key to preserving mealworms and maximizing their potential as a sustainable food source. This article delves into the science behind drying mealworms, exploring the best techniques for maintaining their quality and nutritional profile, and provides guidance to incorporate this under-utilized protein source.

The Science of Drying Mealworms: Unlocking Optimal Preservation

Dried mealworms, representing sustainable protein and food preservation.

Drying is one of the oldest methods of food preservation, critical for extending shelf life and preventing spoilage. When it comes to mealworms, understanding the drying process is essential for maintaining their nutritional value and desirable qualities.

Researchers D. Azzollini, A. Derossi, and C. Severini conducted a study on the drying kinetics and hygroscopic behavior of yellow mealworm larvae (Tenebrio molitor), analyzing the effects of different drying methods on their quality. Their findings provide valuable insights into optimizing the drying process.

Blanching: Pretreating mealworms with a brief blanching in boiling water helps prevent browning reactions that can negatively impact their sensory characteristics. It also increases the moisture content of the larvae initially.
Air Drying: The study examined air drying at temperatures of 50, 60, and 70°C. The Page model proved most effective in describing the dehydration kinetics, demonstrating how moisture loss occurs over time at different temperatures.
Freeze Drying: This method, also known as lyophilization, involves freezing the mealworms and then removing the ice by sublimation. Freeze-drying is known to preserve the structure and color of the food better than other methods.

The study highlights the importance of temperature control during air drying. Higher temperatures lead to faster drying rates, but careful management is needed to prevent excessive color degradation. Freeze-drying, while effective, can sometimes lead to increased enzymatic activity upon rehydration, potentially affecting color.

Embrace the Potential: Mealworms as a Sustainable Food Choice

As research continues to reveal the potential of mealworms and other edible insects, it’s clear that these tiny creatures can play a significant role in building a more sustainable and food-secure future. By understanding the science behind drying and preservation, we can unlock the full potential of mealworms as a nutritious and versatile food source, making them a valuable addition to our diets and a key component in addressing global food challenges.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.3920/jiff2016.0001, Alternate LINK

Title: Understanding The Drying Kinetic And Hygroscopic Behaviour Of Larvae Of Yellow Mealworm (Tenebrio Molitor) And The Effects On Their Quality

Subject: Insect Science

Journal: Journal of Insects as Food and Feed

Publisher: Wageningen Academic Publishers

Authors: D. Azzollini, A. Derossi, C. Severini

Published: 2016-10-24

Everything You Need To Know

What are mealworms, and why are they considered a sustainable food source?

Mealworms are the larval form of the darkling beetle and are increasingly recognized as a sustainable and nutritious food source. They offer a high feed conversion efficiency, require minimal land, and emit fewer greenhouse gases compared to traditional livestock. This makes mealworms an environmentally friendly alternative, contributing to a more sustainable food system to tackle the challenges of feeding a growing population sustainably.

Why is drying mealworms important, and what are the key methods for this process?

Drying mealworms is crucial for preserving their quality, extending their shelf life, and maintaining their nutritional value. The study by D. Azzollini, A. Derossi, and C. Severini highlighted key methods: blanching, air drying, and freeze-drying. Blanching involves a brief pretreatment in boiling water to prevent browning. Air drying involves using different temperatures to remove moisture. Freeze-drying, or lyophilization, uses sublimation to remove ice, preserving structure and color.

How does the temperature during air drying affect the quality of mealworms?

Temperature control during air drying is critical for preserving the quality of mealworms. Higher temperatures lead to faster drying rates. However, it's essential to manage the temperature carefully to prevent excessive color degradation. The study by D. Azzollini, A. Derossi, and C. Severini showed that the Page model effectively describes the dehydration kinetics at different temperatures. Careful temperature management is key to preserving their nutritional value.

What are the advantages and disadvantages of freeze-drying mealworms?

Freeze-drying, or lyophilization, is a preservation method where mealworms are frozen and then the ice is removed by sublimation. This method helps to preserve the structure and color of the mealworms better than other drying methods. However, a potential disadvantage identified by D. Azzollini, A. Derossi, and C. Severini is that freeze-drying can sometimes lead to increased enzymatic activity upon rehydration, which might impact the color and other sensory characteristics of the mealworms.

How can incorporating mealworms into our diet contribute to a more sustainable future?

Incorporating mealworms into our diet can significantly contribute to a more sustainable future. Mealworms offer a sustainable protein source, reducing the environmental impact compared to traditional livestock. By understanding and implementing proper drying and preservation methods, we can maximize the nutritional benefits and culinary versatility of mealworms. As research continues to reveal their potential, mealworms and other edible insects can play a valuable role in addressing global food challenges and building a food-secure future.