Snack manufacturers are increasingly focused on enhancing the protein levels in their offerings, as consumers are placing greater importance on protein when making purchasing decisions. However, various challenges accompany many existing protein sources, such as cost, sustainability, and taste. Proponents of insect protein, including producers and researchers, argue that utilizing insects could address these concerns. Insect protein is generally inexpensive to produce, requires minimal agricultural resources, generates very low greenhouse gas emissions, and has a neutral flavor profile. Yet, the regulatory framework surrounding this ingredient poses a significant challenge. The U.S. Food and Drug Administration advises manufacturers to consult with the agency before incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, the regulatory landscape was ambiguous until recently; while some nations like The Netherlands approved the sale of insect-based products such as bug burgers, others like Italy imposed bans. A new regulation introduced last month may clarify the situation, as the European Food Safety Authority (EFSA) has explicitly included insects in its novel foods regulation. This means that if a company’s insect-derived product receives EFSA endorsement, it can be sold across the entire region. Despite the increasing approval of insect protein in food, consumer acceptance remains a formidable challenge. The UN’s Food and Agriculture Organization highlights this as the primary hurdle for insect ingredients, although it also believes that widespread aversion can be overcome, referencing the shift in perception regarding raw fish in sushi. However, some draw parallels with manufacturers’ experiences using cochineal, an insect-derived red dye. For years, it was used in food products until the FDA mandated labeling in 2009, leading to widespread dismay among consumers, especially vegetarians, prompting brands like Starbucks to reformulate their products using alternative natural colors. As the industry navigates these complexities, questions about how much calcium citrate is too much also surface, particularly regarding its safety and health implications in conjunction with protein sources. Thus, as insect protein becomes more prevalent, understanding the limits of ingredients such as calcium citrate, and ensuring safety in products, will be vital for consumer trust and acceptance.