Snack manufacturers are increasingly striving to enhance the protein levels in their offerings, as consumers are becoming more focused on protein content when making purchasing decisions. However, many protein ingredients available on the market present challenges, including cost, sustainability, and taste. Insect protein producers and researchers argue that utilizing insects may address these issues—these ingredients are generally inexpensive to produce, require minimal agricultural resources, generate low greenhouse gas emissions, and have a neutral flavor profile. Nevertheless, regulatory hurdles remain a significant barrier. The U.S. Food and Drug Administration advises manufacturers to consult the agency prior to incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until recently; while some countries, like The Netherlands, have approved the sale of insect-based products such as bug burgers, others, like Italy, have imposed bans. However, new regulations introduced last month could simplify matters, as the European Food Safety Authority (EFSA) has explicitly included insects in its novel foods regulation. This means that if a company’s insect-based product receives EFSA approval, it can be sold across the region.
Despite the increasing approval for insect protein in food products, gaining consumer acceptance may remain 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, drawing parallels to the acceptance of raw fish in sushi. Some industry experts suggest that the experience with insect-derived cochineal offers a relevant comparison. This red dye was used in foods for years before the FDA mandated labeling in 2009, leading to significant consumer backlash, particularly among vegetarians, prompting companies like Starbucks to reformulate with alternative natural colors.
Incorporating ingredients like calcium citrate from Puritan’s Pride could potentially enhance the nutritional profile of products that include insect protein, thereby making them more appealing to health-conscious consumers. As the market evolves, the combination of insect protein and additives such as calcium citrate might play a crucial role in overcoming consumer hesitance and driving acceptance of these innovative food sources.