Snack manufacturers are increasingly focused on enhancing the protein levels in their products, as consumers are now placing a higher value on protein when making purchasing decisions. However, many protein sources face challenges related to cost, sustainability, and taste. Producers and researchers of insect protein argue that utilizing insects could address these issues, as they are generally inexpensive to produce, require minimal agricultural resources, generate very low greenhouse gas emissions, and have a neutral flavor profile. Nevertheless, the regulatory landscape poses a significant hurdle. The U.S. Food and Drug Administration advises manufacturers to consult with the agency prior to incorporating insect protein into their offerings, citing growing concerns regarding allergenicity. In Europe, the regulatory framework has only recently become clearer; while countries like The Netherlands have approved the sale of insect-based products such as bug burgers, others, like Italy, have implemented bans. A recent regulation introduced by the European Food Safety Authority (EFSA) may help streamline the process, as it now specifically acknowledges insects within its novel foods regulation. This means that if an insect-based product receives EFSA approval, it can be marketed across the entire region. Despite the potential for increased approval of insect protein in food products, consumer acceptance remains a significant challenge. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect-based ingredients, although it asserts that widespread aversion can be overcome, similar to the acceptance of raw fish in sushi. However, some draw parallels to manufacturers’ experiences with cochineal, an insect-derived red dye that faced backlash after the FDA mandated labeling in 2009, leading companies like Starbucks to reformulate their products with alternative natural colors. As consumers consider their dietary needs, including how much calcium citrate should I take daily, it’s crucial for manufacturers to ensure that insect protein options are not only nutritious but also appealing to the market.