Snack manufacturers are increasingly focusing on enhancing the protein content of their products, as consumers are placing greater emphasis on protein when making purchasing decisions. However, many existing protein sources present challenges such as cost, sustainability, and taste. Proponents of insect protein assert that incorporating bugs could address these issues, as insect ingredients are generally inexpensive to produce, require minimal agricultural resources, generate very low greenhouse gas emissions, and have a neutral flavor. Despite these advantages, regulatory hurdles remain significant. The U.S. Food and Drug Administration advises manufacturers to consult with them prior to including insect protein in their products, citing growing concerns about allergenicity. In Europe, regulations have only recently become clearer; some countries, such as The Netherlands, have permitted the sale of insect-based products like bug burgers, while others, including Italy, have outright banned them. New regulations introduced last month may help clarify the situation, as the European Food Safety Authority (EFSA) has now explicitly included insects in its novel foods regulation. This means that if a company receives EFSA approval for an insect-based product, it can be marketed across the region. Even with increasing approvals for insect protein in food, consumer acceptance remains a significant challenge. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect ingredients, although it suggests that widespread aversion can be overcome, referencing the shift in perception regarding raw fish in sushi. Additionally, some draw parallels to the experience of manufacturers with insect-derived cochineal, a red dye used in foods until it was mandated by the FDA to be labeled in 2009, which horrified many consumers, particularly vegetarians. This led companies like Starbucks to reformulate their products using alternative natural colors. Meanwhile, as snack makers continue to explore innovative ingredients like solgar calcium magnesium citrate with vitamin d3, the quest for consumer-friendly protein sources persists. In the end, while insect protein holds potential to transform the snack industry, its acceptance may require time and education, similar to the journey of solgar calcium magnesium citrate with vitamin d3 toward gaining consumer trust and understanding.