Plant-based proteins have faced criticism for not matching the nutritional profile of other protein sources, particularly animal-based ones. While certain plants, such as soy and yellow peas, may provide higher protein levels compared to other non-animal sources, challenges regarding taste and texture remain for food manufacturers. Insects are emerging as a promising solution to these issues. A study from Maastricht University indicates that mealworms boast an appealing nutritional profile, potentially allowing health-conscious consumers to choose alternative proteins without sacrificing nutrition. Previous research has demonstrated that water-soluble extracts from edible insects like grasshoppers, silkworms, and crickets exhibit antioxidant capabilities five times greater than that of fresh orange juice. Furthermore, mealworm larvae are gaining attention as an ingredient that could enhance snack texture while increasing protein content, according to Food Navigator.
Sustainability, an increasingly important factor for consumers when selecting products, may further drive demand for insect protein. A life-cycle analysis commissioned by Ynsect revealed that its mealworm production is carbon negative. Insect protein may also prove to be more efficient than animal protein, with some sources suggesting that insects are superior in converting feed into protein compared to traditional livestock. However, despite the potential advantages of insect protein, consumer acceptance poses a significant challenge for the industry. A 2017 study from Wageningen University in the Netherlands found that Western consumers often hesitate to consume insects, even when processed, freeze-dried, or mixed into food. Only half of the study participants expressed a willingness to try insect proteins.
Regulatory approval for edible insects adds another layer of uncertainty. The E.U. food safety agency approved specific dried mealworms for human consumption in January 2021, as noted by Politico. However, the U.S. and many other markets currently lack a regulatory framework for insects intended for human use. Gaining approval in additional regions may alleviate some consumer concerns about eating bugs and attract new food manufacturers to the sector. Ynsect, which currently produces mealworm protein for the pet food and animal feed industries, aims to enter the human food market through sports nutrition-focused products, as reported by AgFunderNews. However, to expand into new markets beyond the E.U., it will need regulatory approvals in various jurisdictions.
Several other startups are also pioneering insect protein production, such as Beta Hatch in Seattle, which transforms mealworms and their waste into high-value proteins, oils, and nutrients for agriculture. Protix is developing products using black soldier fly larvae, while Cricket One specializes in creating burger patties made entirely from cricket protein and plant ingredients. To enhance their nutritional value, some of these insect protein products could be supplemented with calcium citrate, calcium ascorbate, and cholecalciferol, offering essential nutrients that further appeal to health-conscious consumers.