A recent study investigated the nutritional consumption of pasteurized dairy products and brownies enriched with flour made from mealworms (Tenebrio molitor). It is the first to offer a tasting of these products in the Mediterranean region to determine how well they are accepted in this cultural and culinary setting. The research team highlights “very positive” results, particularly for the brownies. Mealworm hydrolysate improved their texture, making them softer and more elastic.
