How can the world be fed sustainably? This question was the focus of the very first Insects Plus Congress in Cloppenburg, Germany, which brought together over 350 experts from more than 30 nations from 12 to 14 May 2025. Whether from insects, algae or microorganisms: under the motto ‘Sustainable protein supply of the future’, science, business, politics and civil society discussed current developments and innovative solutions relating to alternative proteins and biomass utilisation.
Organised by the DIL German Institute of Food Technologies in cooperation with the Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), the congress offered a platform for interdisciplinary exchange. More than 60 specialist presentations and practice-orientated workshops highlighted topics such as the circular economy, consumer acceptance, digital transformation and regulation. In addition to its scientific depth, the congress also had a strong practical focus: over 25 exhibitors, including companies such as Better Insects Solutions and Andritz, presented innovative technologies and solutions for the production and processing of alternative biomass. The programme was complemented by excursions to regional industrial plants.
‘Alternative protein sources are not only an opportunity for economic growth, but also a key to reducing the burden on our planet,’ emphasised Dr Heinz, Managing Director of the DIL and co-founder of the congress. ‘By developing new solutions for sustainable nutrition, we are safeguarding our resources and creating new markets.’
Dr Oliver Schlüter, Programme Area Spokesperson for Healthy Food at ATB, sums up: ‘The large number of participants shows how sustainable solutions for high-quality proteins are becoming increasingly important - be they technological, logistical or political. Only if research, industry and politics work together can we bring innovative technical solutions into application in order to effectively close cycles. This first Insects Plus Congress lays the foundation for valuable cooperation between all stakeholders.
Three awards for outstanding achievements were presented during the event. The Insects Plus Young Scientist Poster Award went to Laura Weißenborn from the Technical University of Dresden for her scientific work. The award for the best Young Scientist Presentation went to Panagiota Soulioti from the University of Thessaly in Greece, who impressed the expert jury with her presentation. The Best Startup Pitch Award went to Jonathan Robertz from MicroHarvest GmbH in Hamburg. The jury was made up of Lucas Hoyos (Rentenbank), Anna Hartmann (Niedersachsen Next) and Prof Dr Kemal Aganovic (DIL German Institute of Food Technologies).
Following the successful launch of the new Insects Plus series, the congress will take place every two years at different locations. A continuation is planned for 2027 under the direction of the ATB in the capital region.
You can find more information on the official event page:
Scientific contact
Dr Oliver Schlüter
Programme area spokesperson ‘Healthy Food’
Phone: +49 331 5699-613
Email: oschlueter@atb-potsdam.de
About the organisers
Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)
The Leibniz Institute for Agricultural Engineering and Bioeconomy is a pioneer and driver of systemic-technical bioeconomy research. It creates the scientific basis for the transformation of agricultural, food, other industrial and energy systems into a sustainable bio-based circular economy. One focus is on the safe processing of insects as an alternative resource. The ATB has co-organised the INSECTA International Conference since 2017 and is expanding its focus to other alternative resources as drivers for a sustainable bioeconomy with the new Insects Plus series. The ATB conducts research in dialogue with society, political decision-makers, industry and other interest groups - motivated by knowledge and inspired by application.
DIL German Institute of Food Technologies
The DIL Deutsches Institut für Lebensmitteltechnik e. V. is a non-university, non-profit research institute for food technology and food science. Over the last three decades, an internationally active institute with expertise along the entire food value chain has developed in Quakenbrück. The DIL operates in the research areas of food safety and authenticity, structure and functionality and sustainability.