Development of Insect-based Condiment via Fermentation
2 September 2026
A novel fermented insect-based condiment developed to meet the Asian palate, utilising locally approved and sustainable insect protein sources.
Technology overview
The Asian sauces and condiments market is one of the largest and most established food categories in the region, yet the incorporation of edible insects into sauce products remains uncommon. This technology offer presents a novel fermented insect-based condiment developed to meet the Asian palate, utilising locally approved and sustainable insect protein sources.
Two distinct sauce formulations have been developed — a locust-based sauce characterised by yeasty, earthy, and seaweed umami notes, and a mealworm-based sauce with cheesy, sweet, and salty flavour profiles. Both formulations are produced through a fermentation process involving water, insects, salt, and cultures, which is then fermented. The process is readily scalable to suit varying production volumes.
The technology addresses the dual challenge of expanding sustainable protein adoption and introducing novel flavour experiences within a familiar product category. By embedding insect-based ingredients into a widely consumed condiment format, the innovation lowers consumer acceptance barriers and supports broader market uptake of sustainable food solutions.
Technology features
Novel Fermentation Process: The condiment is produced by fermenting insects with water, salt, and cultures, in a scalable manufacturing process that can be adjusted to meet varying production requirements.
Dual Formulation Development: Two distinct insect-based sauce formulations have been developed and optimised — a locust sauce with yeasty, earthy, and seaweed umami characteristics, and a mealworm sauce with cheesy, sweet, and salty notes — each validated through comprehensive sensory and nutritional profiling.
Comprehensive Profiling: Both formulations have been characterised across sensory attributes, amino acid profiles, and fatty acid composition, providing a robust scientific foundation for product development and quality assurance.
Product Safety Compliance: Both formulations have been developed in accordance with Singapore Food Agency (SFA) product safety standards, with fermentation parameters refined to ensure mycotoxin levels remain within acceptable limits.
Culinary Versatility: The sauces have been demonstrated in a range of culinary applications, including Asian-style marinades, savoury baked goods, and Western-style dishes, enhancing the umami and savouriness of finished products.
Potential applications
Food Manufacturing
Insect Ingredient Suppliers and Insect Farming Enterprises
Food Service and Culinary Innovation
Retail Condiment Products
Sustainable Food Solutions
Benefits
Sustainable and Locally Approved Ingredients: The formulations utilise edible insects that are approved by the Singapore Food Agency, offering a sustainable alternative protein source that reduces reliance on conventional animal-derived ingredients.
Asian-Centric Flavour Profile: Unlike generic insect protein products, these condiments are specifically developed to complement Asian culinary traditions, making them more accessible and appealing to regional consumers and food manufacturers.
Scalable and Accessible Process: The fermentation process is designed for ease of scale-up or scale-down, making it commercially viable for both large-scale manufacturers and smaller food service operators.
Commercialisation
The technology is available for licensing and deployment.
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