Snack manufacturers are increasingly aiming to enhance the protein levels in their products, as consumers are placing more emphasis on protein content when making purchasing decisions. However, various protein ingredients on the market present challenges, including cost, sustainability, and taste. Insect protein producers and researchers assert that utilizing insects could address these issues; these ingredients are generally inexpensive to produce, demand minimal agricultural resources, emit very little greenhouse gas, and have a neutral flavor. Nevertheless, regulatory hurdles remain a significant barrier. The U.S. Food and Drug Administration advises manufacturers to consult with the agency prior to incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations have only recently become clear. Some countries, like The Netherlands, have allowed the sale of insect-based burgers, while others, such as Italy, have imposed bans. New regulations implemented last month may streamline the process, as the European Food Safety Authority (EFSA) has specifically included insects in its novel foods regulations. This implies that if an insect-based product receives EFSA approval, it can be sold across the entire region. Despite the increasing approval of insect proteins for food use, gaining consumer acceptance may still pose challenges. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect ingredients, though it also claims that widespread aversion can be overcome, referencing the acceptance of raw fish in sushi as an example. Additionally, some experts draw parallels to manufacturers’ past experiences with cochineal, an insect-derived red dye that was used in foods for many years until the FDA mandated labeling in 2009, shocking many consumers—especially vegetarians—leading brands like Starbucks to reformulate their products with other natural colors. In this evolving landscape, products like Solaray Cal Mag may also become important as consumers seek nutritional supplements to complement their diets, especially when considering the protein sources they choose. As the market adapts, the challenge of integrating insect proteins while ensuring consumer comfort and safety remains a critical focus.