Locust Protein Flour Spec Sheet (70% Protein)

Executive summary: This locust protein flour specification provides procurement and R&D teams the exact analytic, packaging and handling facts needed to qualify a 70%‑protein insect ingredient for reformulation and scale. It highlights composition, microbiological expectations, allergen/practical labeling notes, packaging, MOQs and storage rules so buyers can fast-track sampling and compliance checks.

Key technical specs for locust protein flour: protein content, moisture, amino acids, allergens, shelf life and recommended storage.

locust protein flour specification — guaranteed analysis and overview

This locust protein flour specification describes the product sold by Acridia: a fine, yellowish‑brown powder produced from Schistocerca gregaria and Locusta migratoria and tailored for protein fortification in snacks, bakery, savory seasonings and other fortified foods. The primary keyword "locust protein flour specification" appears here to help your procurement record-keeping and RFQ language.

Typical guaranteed analytical composition

• Protein (Nx6.25): Minimum 70% (dry basis)
• Moisture: ≤ 8–10% (COA reports exact batch value)
• Crude fat: 8–12% (defatted options available on request)
• Ash (minerals): 3–6%
• Carbohydrates (by difference): remainder

Certificates of Analysis (COA) accompany every lot and report exact proximate values, amino acids and microbiology.

Technical specs at a glance

Attribute	Typical / Guarantee	Notes
Protein (Nx6.25)	≥70% (dry basis)	COA confirms batch value
Moisture	≤8–10%	Storage-sensitive; see "locust flour storage conditions" below
Fat (crude)	8–12%	Defatted option available on request
Particle / Mesh	80 mesh	Optimal for dry blends and extrusion
Packaging	25 kg multi-wall kraft bag (PE liner)	Bulk FIBC options available
MOQ	250 kg	Per SKU: confirm at RFQ stage; see MOQ, Pricing & FOB Casablanca
Lead time	4–6 weeks	Typical for first production runs; adjust for private label
Incoterms	FOB Casablanca; CIF / DDP on request	LCL & FCL available; ships to GCC & SE Asia
Certifications	HCA halal certified; HACCP-aligned; ISO 22000 in progress	HCA acceptance aimed at ESMA/JAKIM/MUI/MUIS recognition

Functional properties and application guidance

Solubility, water binding and processing

• Solubility: moderate in water; performs best in dry-mix systems. Particle-size control (mesh 80) helps dispersion. Enzymatic pre-treatment can improve solubility for beverages or rehydratable systems.
• Water binding: strong water‑holding capacity — adjust hydration in extrusion and baking trials to prevent over-softening of doughs.
• Emulsification & foaming: moderate emulsifying capacity; lower foaming than whey but valuable in fat-stabilised seasonings and coatings.

Practical inclusion rates:

• Seasonings and dry blends: 3–15% depending on taste profile and protein targets (see Formulating Locust Protein Snack Seasonings).
• Extruded savoury snacks: 5–25% depending on desired texture and expansion.
• Bakery and bars: 5–20% with formula hydration adjustments; see our Protein Bars formulation guide.

💼 If you need batch COAs, trial quantities or an industrial trial pack to validate hydration and flavour impact, request a sample and our technical team will supply COA, mesh data and trial guidance.

Nutritional profile and amino acids

Locust protein flour offers a near‑complete amino acid profile, with particular strength in branched‑chain amino acids (leucine, isoleucine, valine) and lysine — making it an effective complement to cereal matrices where methionine may be limiting. High biological value relative to many plant proteins makes the ingredient attractive for high‑protein snacks and fortified meals.

Amino-acid specifics (reported per COA): exact g/100g for essential amino acids are supplied with each lot. Use COA data for PDCAAS/SCORE calculations during label development.

Allergen, labeling and regulatory notes

• Cross-reactivity: insect proteins can cross-react with crustacean allergens. Under HACCP controls, buyers should include allergen statements or precautionary labeling depending on target-market expectations.
• Local regulation: insect proteins are not uniformly treated as "priority" allergens across jurisdictions. Check local rules in target markets — Acridia targets recognition by ESMA (UAE), JAKIM (Malaysia), MUI (Indonesia) and MUIS (Singapore), and holds HCA halal certification. For certifying insect ingredients, see our guide on How to Halal-Certify Insect Ingredients and the legal framing in Is Locust Protein Universally Halal?.

Labeling recommendation: Declare "Contains insect protein (locust) — may cross‑react with crustacean/shellfish allergens" where local law or buyer policy requires. Maintain documented CCPs for cross-contact prevention.

Microbiological & safety controls

• Microbiological limits: reported per COA. Typical controls include Total Viable Count (TVC) within supplier limits, Salmonella absent in 25 g, Enterobacteriaceae within acceptable limits, and mould/yeast within limits. All values are batch-reported.
• Testing: third‑party micro, heavy‑metal and nutritional testing accompany shipments. Production follows HACCP principles and ISO 22000 certification is in progress — refer to our HACCP & ISO guidance.

Shelf life, storage and transport (locust flour storage conditions)

• Shelf life: 18–24 months when stored unopened under recommended conditions.
• Recommended storage conditions: cool, dry, relative humidity <65%; avoid direct sunlight and heat sources. Once opened, reseal or transfer to airtight containers and use within a materially shorter period based on COA moisture and free‑water activity.
• Transport recommendations: FOB Casablanca is standard. For long transit, palletise, shrink-wrap and include desiccant where required to protect against moisture pickup. For importing into the UAE, Malaysia or Indonesia, consult our Importing to the UAE guide and the country checklist for Malaysia/Indonesia (/blog/malaysia-indonesia-import-checklist-for-locusts).

Packaging, MOQ, lead times and commercial terms

• Primary packaging: 25 kg multi-layer kraft paper bag with inner PE liner (typical). Industrial customers can order 500–1,000 kg FIBCs.
• MOQ & lead time (product-specific): Locust Protein Flour — MOQ 250 kg, typical lead 4–6 weeks. Confirm MOQ and pricing in each RFQ; private‑label and refined snacking SKUs have separate MOQs (see MOQ & Pricing).
• Incoterms: FOB Casablanca; CIF or DDP available on request. Shipping modes: LCL & FCL; routes currently include GCC and Southeast Asia.

Quality, certifications and sustainability

• Halal: HCA-certified. Buyers seeking local endorsements (ESMA, JAKIM, MUI, MUIS) should discuss acceptance/equivalence or re-certification during procurement.
• Food safety: HACCP-aligned production with third‑party testing; ISO 22000 certification in progress. See our HACCP & ISO guidance for audit readiness and supplier questionnaires.
• Sustainability: produced in a solar‑powered facility; see our ESG story at ESG: Solar-Powered Production.

Frequently Asked Questions

Q: Is locust protein flour halal across major Islamic authorities? A: Locusts are HCA-certified at the producer level and are widely accepted in the four Sunni schools; buyers should confirm local acceptance (JAKIM, MUI, ESMA, MUIS) for packaging certification. See Is Locust Protein Universally Halal? for details.

Q: What are the key microbiological guarantees I will receive? A: Every shipment includes a third‑party COA with microbiological data (TVC, Salmonella absent in 25 g, Enterobacteriaceae, mould & yeast). Use these COAs for your HACCP records and shelf‑life validation.

Q: How does locust flour affect dough hydration in bakery or extrusion? A: Locust flour has high water‑binding capacity and will reduce free water; typical advice is to reduce water addition initially and run pilot trials to reach target texture. See our formulation guides for recommended starting points.

Q: What allergen statements are recommended? A: Because insect proteins can cross-react with crustacean allergens, include a statement such as "Contains insect protein (locust). May cross‑react with crustacean/shellfish allergens" where required by buyer policy or local law.

Q: Can you supply private‑label or flavoured snacking pouches? A: Yes — Acridia offers a refined snacking range (harissa, za'atar, salted caramel, BBQ) with MOQs for finished pouches. Discuss MOQ and lead times during the RFQ; see Private‑Label Locust Snacks for examples.

Key Takeaways

• Locust protein flour specification: 70% minimum protein with COA-backed proximate and microbiological data.
• Functional: good water binding, moderate solubility, useful in dry blends, extrusion and savoury seasonings.
• Compliance: HCA halal certified, HACCP-aligned, ISO 22000 in progress; allergen cross‑reactivity with shellfish must be managed and declared.
• Commercials: 25 kg bag or bulk FIBC, MOQ 250 kg, lead time 4–6 weeks, FOB Casablanca (CIF / DDP on request).
• Storage: 18–24 months unopened under cool, dry conditions; reseal opened bags and control humidity during transit.

Next Step

To qualify the ingredient in your formulations, request a sample — we will send COAs, mesh/particle data and a trial pack where available. For commercial enquiries or halal/compliance discussions, email sales@acridia.com or include your procurement specs in the sample request.

Internal resources: see our guidance on Importing Locust Protein to the UAE, Formulating Locust Protein Snack Seasonings, MOQ, Pricing & FOB Casablanca, HACCP & ISO 22000 and Is Locust Protein Universally Halal? for regulatory context and next steps.