Snack manufacturers are increasingly striving to enhance the protein levels in their products as consumers place greater emphasis on protein content during their purchasing decisions. However, many available protein sources present challenges, including cost, sustainability, and flavor. Proponents of insect protein, including producers and researchers, argue that utilizing insects could address these issues. Insect protein is generally low-cost to produce, requires minimal agricultural inputs, generates minimal greenhouse gas emissions, and has a neutral flavor. Nonetheless, the regulatory landscape poses a significant hurdle. The U.S. Food and Drug Administration advises manufacturers to consult with the agency before incorporating insect protein into their products due to “growing evidence of allergenicity concerns.” In Europe, the regulatory framework has been ambiguous until recently. For instance, while countries like The Netherlands have approved the sale of insect-based burgers, others, such as Italy, have imposed bans. New regulations introduced last month may clarify this situation, as the European Food Safety Authority (EFSA) has specifically mentioned insects in its novel food regulations. Consequently, if a company receives EFSA approval for an insect-based product, it can be marketed throughout the region. Despite the increasing acceptance of insect protein in food, consumer acceptance remains a challenge. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect ingredients, although it asserts that widespread aversion can be overcome, citing the example of raw fish in sushi. In contrast, others draw parallels with manufacturers’ experiences with insect-derived cochineal. This red dye was utilized in food products for years before the FDA mandated its labeling in 2009, leading to significant consumer backlash, particularly among vegetarians. In response, companies like Starbucks reformulated their products using alternative natural colors. As the demand for protein-rich options continues to grow, integrating ingredients like solgar calcium citrate may offer additional nutritional benefits, but the acceptance of insect protein remains a complex issue that manufacturers must navigate.