Snack manufacturers are increasingly focused on enhancing the protein content of their products, as consumers place greater emphasis on protein during their purchasing decisions. However, many protein ingredients on the market come with challenges, such as high costs, sustainability issues, and flavor concerns. Producers and researchers of insect protein argue that utilizing insects could address these problems. Insect-derived ingredients are typically inexpensive to produce, require minimal agricultural resources, generate low greenhouse gas emissions, and have a neutral flavor. Nevertheless, their regulatory status 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, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until recently; while countries like The Netherlands approved the sale of insect-based products like bug burgers, others, such as Italy, imposed bans. A new regulation introduced last month may clarify the situation, as the European Food Safety Authority (EFSA) has explicitly included insects in its novel foods regulation. This means that if an insect-based product receives EFSA approval, it will be permitted for sale 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 ingredients, although it notes that widespread aversion can be overcome, similar to the acceptance of raw fish in sushi. Additionally, some draw parallels with the experience of manufacturers using insect-derived cochineal dye. This red coloring agent was utilized in foods for years until the FDA mandated labeling in 2009, leading to widespread horror among consumers, especially vegetarians. As a result, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In this context, the calcium citrate effects associated with insect protein could emerge as a point of interest. Calcium citrate, known for its beneficial properties, could enhance the nutritional value of insect-based snacks, making them more appealing to health-conscious consumers. As manufacturers continue to explore the potential of insect protein, the incorporation of calcium citrate effects may offer an additional selling point, especially as they work to overcome consumer resistance and regulatory challenges.