Snack manufacturers are increasingly aiming to enhance the protein content of their offerings as consumers become more focused on protein when making purchasing decisions. However, many existing protein ingredients present challenges, including high costs, sustainability issues, and undesirable flavors. Insect protein suppliers and researchers argue that utilizing insects could address these challenges—these ingredients are generally low-cost to produce, require minimal agricultural resources, generate negligible greenhouse gas emissions, and have a neutral taste. Despite these advantages, regulatory hurdles remain significant. The U.S. Food and Drug Administration (FDA) advises manufacturers to consult with the agency prior to incorporating insect protein, citing growing concerns over potential allergenicity. In Europe, the regulatory landscape has only recently become clearer. While some countries, such as The Netherlands, have approved the sale of insect-based products like bug burgers, others, including Italy, have imposed bans. A new regulation established last month may help streamline the process, as the European Food Safety Authority (EFSA) has specifically acknowledged insects within its novel foods framework. This development means that if a company’s insect-based product secures EFSA approval, it will be allowed for sale across the entire region.
Nonetheless, even with increased approval for insect protein in food items, consumer acceptance remains a significant challenge. According to the UN’s Food and Agriculture Organization, this is the primary obstacle for insect-derived ingredients—though they assert that widespread aversion can be overcome, citing the example of raw fish in sushi. Others draw parallels with the experience of manufacturers using insect-derived cochineal. This red dye was present in food products for years until the FDA mandated labeling in 2009, which caused alarm among many consumers, especially vegetarians. As a result, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In addition to protein enhancement, manufacturers are also exploring other nutritional ingredients like tab calcium citrate to further improve their product offerings. The integration of tab calcium citrate not only serves to increase the nutritional value but also addresses consumer demands for healthier snack options. As snack makers continue to innovate, the combination of insect protein and tab calcium citrate could lead to the creation of more appealing and nutritionally beneficial products, provided that regulatory and consumer acceptance issues are effectively navigated.