Yes, protein products are made from creatures commonly called worms, though most of them are technically beetle or moth larvae rather than true worms. Mealworms are the most widely used, containing 36% to 60% protein by dry weight, which rivals or exceeds many traditional protein sources. These larvae are farmed, dried, and processed into powders, flours, and finished foods that are already sold in multiple countries.
Which “Worms” Are Actually Used
The term “worm” in this context almost always refers to insect larvae. Yellow mealworms (the larval stage of a darkling beetle) are the most common species in commercial protein production. Silkworm pupae are another major source, particularly in East and Southeast Asia where they’ve been eaten for centuries. Other larvae used for protein include black soldier fly larvae and lesser mealworms.
None of these are earthworms or parasitic worms. Mealworms look like small, segmented golden-brown caterpillars about an inch long. They’re raised in controlled indoor facilities on grain-based feed, harvested at the larval stage, and processed for human or animal consumption.
Protein Content Compared to Meat
Mealworms pack a serious protein punch. Commercial breeders consistently produce larvae with 43% to 47% protein on a dry weight basis, and some sources report values as high as 60% depending on diet and growing conditions. For comparison, dried beef jerky runs about 33% protein by weight, and cooked chicken breast is roughly 31%.
Beyond raw protein quantity, mealworms contain all the essential amino acids your body needs. They’re also rich in iron, zinc, and vitamin B12. Most edible insect species contain more iron per serving than lean beef (2.4 mg per 100g) or lean pork (0.97 mg per 100g), and more zinc than poultry or kidney beans. Several insect species also outperform beef and pork for vitamin B12 content.
How Larvae Become Protein Powder
The process starts with harvesting and freezing the larvae, which kills them quickly. After thawing and cleaning, the larvae are ground into a paste, then dried at high temperatures (around 140°C for two hours) and ground again into a fine, uniform powder. This basic insect flour can be used directly in cooking.
For a more concentrated protein product, manufacturers remove the fat first. The powder is mixed with a solvent like ethanol, stirred for about an hour, then filtered and dried again. This defatted powder has a higher protein percentage and a milder flavor. Some producers go further, using chemical or enzymatic methods to extract and isolate the protein from the remaining fiber and carbohydrates, creating a protein isolate similar in concept to whey protein isolate.
Products You Can Buy Now
Insect protein has moved well beyond novelty snacks. The main product categories on the market today are protein flours and powders, pasta and noodles, starch-based snacks like chips and crackers, and energy bars. Most of these use insect flour as a partial replacement for wheat flour or as a protein boost, rather than making the product entirely from insects. You’ll find insect-protein pasta in various shapes, potato chips in multiple flavors, and chocolate or fruit energy bars with cricket or mealworm powder blended in.
Regulatory Status in the EU and US
The European Union has formally authorized several insect species for human consumption under its Novel Food Regulation. As of January 2025, approved species include yellow mealworm larvae (in dried, frozen, and powder forms), house crickets, migratory locusts, and lesser mealworms. Each required a safety assessment before reaching store shelves.
In the United States, the FDA does not have a specific insect approval process, but insect-based foods fall under general food safety regulations. Companies selling insect protein must ensure their products are safe and properly labeled. The market is smaller in the US than in Europe or Asia, but it’s growing.
Allergy Risk for Shellfish-Sensitive People
This is one of the most important safety considerations. Insects and shellfish are both invertebrates, and they share several proteins that can trigger allergic reactions. The key culprit is a muscle protein called tropomyosin, which is structurally similar across shrimp, crabs, dust mites, and insects like mealworms and crickets.
The cross-reactivity risk is well documented. In one clinical study, 13 out of 15 shrimp-allergic patients reacted to mealworm protein in a blinded oral challenge, even though none of them had ever knowingly eaten mealworms before. Other research has confirmed that people allergic to crustaceans, house dust mites, or certain flies can cross-react to cricket, locust, and mealworm proteins. The European Food Safety Authority has acknowledged this risk, and insect food products in the EU carry allergen warnings for people with shellfish or dust mite allergies.
Environmental Advantages
One of the biggest reasons mealworm protein has gained traction is its environmental footprint. Mealworms need a feed conversion ratio of roughly 3.3 to 6.1 kilograms of feed per kilogram of harvested larvae, which is competitive with poultry and far better than cattle. Producing one gram of edible protein from chickens requires two to three times more water and land than mealworms. Beef production requires up to 14 times the land and 5 times the water.
Mealworms can also be raised on agricultural byproducts and food waste, turning low-value organic material into high-quality protein. They need far less space than livestock, can be farmed vertically in climate-controlled facilities, and produce a fraction of the greenhouse gas emissions associated with cattle farming.