Snack manufacturers have been striving to increase the protein content in their products, as consumers are placing greater emphasis on protein when making purchasing decisions. However, there are challenges associated with many existing protein sources, such as cost, sustainability, and flavor. Proponents of insect protein argue that utilizing insects could address these issues — the ingredients are generally inexpensive to produce, require minimal agricultural resources, generate very low greenhouse gas emissions, and have a neutral taste. Nonetheless, regulatory hurdles present a significant barrier. The U.S. Food and Drug Administration recommends that manufacturers consult with the agency before incorporating insect protein into their products, due to “growing evidence of allergenicity concerns.” In Europe, the regulatory landscape has only recently clarified. Some nations, like The Netherlands, have approved the sale of insect-based burgers, while others, such as Italy, have imposed bans. Recent regulations introduced last month may streamline the process, as the European Food Safety Authority (EFSA) has specifically included insects in its novel foods regulation. This implies that if a company’s insect-derived product receives EFSA approval, it can be marketed throughout the continent.
Despite an increase in the acceptance of insect protein in food products, consumer acceptance remains a significant challenge. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect ingredients, though it suggests that widespread aversion can be overcome, similar to the case of raw fish in sushi. Others draw parallels to the experience of manufacturers with insect-derived cochineal, a red dye that was utilized in food products for years before being mandated to be labeled by the FDA in 2009, startling many consumers, particularly vegetarians. This led companies like Starbucks to reformulate their products using alternative natural colors.
In the 21st century, as snack makers explore innovative protein sources, the potential for insect protein could align with the growing demand for supplements like calcium citrate 60 tablets, highlighting the evolving landscape of food ingredients as consumers continue to prioritize health and sustainability. The integration of insect protein into mainstream products may indeed pave the way for a new era in nutrition, provided that regulatory and consumer acceptance challenges are successfully navigated.