“Our plan is to open an insect production facility here in Navarra”

Nutrinsect, a project based at the CEIN Nurseries in Tudela, is also collaborating with the Public University of Navarra, the CNTA, and TRASA on research into new flour prototypes for human and animal consumption.

The Earth will soon reach a record population of 9 billion, which could jeopardize our planet’s ability to produce enough food to meet such a staggering demand.  Moreover, this challenge is not new, because “as early as 2013, we read an initial report published by the FAO warning that by the middle of this century there would be a serious food crisis due to a lack of protein.” This is acknowledged by José Vidal, CEO of Nutrinsect, a project based at the CEIN Agri-Food Incubator in Tudela. Its specialty is obtaining proteins and all kinds of nutrients for human and animal consumption through the breeding and industrial processing of insects.

Indeed, for a society with a distinctly Western character, such as ours, the mere idea of using insects as the basis for starting a business can be shocking, to say the least. And that’s not even mentioning the fact that they are intended for animal or human consumption. This is certainly a far cry from China, where this concept has long been accepted to the point that it is seen as perfectly normal—for example, the commercial farming of beetles due to their high protein content.

In this regard, Nutrinsect’s value is twofold, as the inherent challenges of launching a business have been compounded by the need to overcome the prejudices surrounding an activity that is so uncommon in these parts. And yet, the reality is that this is a highly relevant initiative for several reasons. First, in the field of research, “we are collaborating with the UPNA, the CNTA, and TRASA on two research projects focused on developing flour prototypes using insects,” says Vidal. Looking ahead, “our plan is to open a production plant here in Navarra,” he adds.

FLEXIBILITY AND AN OPEN MIND

So, given Nutrisect’s “strong performance,” we asked him about the role played by the CEIN incubators in this regard. He explained, “It was a very important hub because it allowed us to develop aspects of the business that weren’t clear to us and, above all, it helped us with the incubation process that every startup needs in the beginning.”

As for the services they’ve been able to take advantage of, they’re also clear on that. “Several agri-food startups have come together here, so networking has been essential, as it’s allowed us to learn how they’ve managed to overcome challenges that are, to a large extent, very similar to our own,” notes José Vidal.

We wrapped up our conversation and asked him for some advice for those who decide to take the plunge, just as they did back then. “I’d tell them to think everything through very carefully, to keep an open mind, and, above all, to be flexible enough to adapt to how the business evolves,” he says.

 

TECHNICAL SPECIFICATIONS

Founded: 2017

Founders: José Vidal, Jose Franchesco Schiani, Robert Schiani, and Adamo Marinelli (check spelling)

Industry: Agri-food