Defatting methods are key to modulating the nutritional, functional, and bioactive characteristics of edible insect powders. This study evaluated the effects of mechanical pressing and ethanol-based solvent extraction on Hermetia illucens larvae powder. Solvent-defatted samples (DPSs) showed the highest protein content (54.96 g/100 g), with a 61% increase compared to full-fat powder (FP), and the lowest residual lipid content (3.18 g/100 g). In contrast, mechanical pressing (DPP) preserved higher antioxidant activity (68.30% DPPH inhibition), a 30% increase over FP. DPS also showed greater fiber content (13.90 g/100 g), improved water solubility, emulsification capacity, and reduced water activity (0.269), desirable traits for food formulations. DPP retained higher hygroscopicity and exhibited the highest antioxidant potential among the samples. These findings demonstrate that defatting method selection significantly impacts the techno-functional and nutritional quality of insect powders and should align with the desired end use, whether for protein enrichment, enhanced antioxidant activity, or development of sustainable food ingredients. This work supports the strategic use of Hermetia illucens as a functional, high-protein ingredient and reinforces its role in advancing circular and sustainable food systems.

Annually, the agroindustry generates approximately 140 tons of waste, making its effective repurposing critically important to mitigate significant environmental damages. In the brewing industry, malt bagasse constitutes a substantial 85% of the overall waste output, with some repurposed for animal feed. However, surplus production encounters challenges in finding suitable outlets. The composition of malt bagasse is rich in proteins, fibers, and lignin, captivating the bakery sector. Thus, this study aimed to prepare whole-grain cheese biscuits incorporating malt bagasse flour (MBF) in different concentrations (20–50%) and evaluate the technological, functional, and acceptability properties of the product. The addition of MBF increased the content of lipids (7.1%), proteins (9.7%), and fibers (95.8%), while moisture (31.1%) and hue angle (7.95%) were reduced. The overall quality and the acceptance rate of the biscuits were higher than 77%, indicating that MBF is a potential food waste to significantly improve the nutritional and technological properties of cheese biscuits.