Snack manufacturers are increasingly focusing on enhancing the protein content of their products, as consumers are becoming more discerning about protein when making purchasing decisions. However, many protein ingredients face challenges related to cost, sustainability, and flavor. Proponents of insect protein, including producers and researchers, argue that utilizing insects could address these issues. Insect protein is generally inexpensive to produce, requires minimal agricultural inputs, generates little greenhouse gas emissions, and has a neutral flavor profile. Nevertheless, regulatory hurdles remain a significant barrier.
The U.S. Food and Drug Administration (FDA) advises manufacturers to consult with the agency before incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations have only recently become clearer. Some countries, such as The Netherlands, have authorized the sale of insect-based burgers, while others, like Italy, have imposed bans. Recent regulations introduced last month may clarify this landscape, as the European Food Safety Authority (EFSA) has specifically mentioned insects within its novel foods regulation. This means that once a company’s insect-based product receives EFSA approval, it can be sold across the region.
Despite the increasing approval of insect protein for food use, gaining consumer acceptance continues to be 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, drawing parallels to the initial reactions to raw fish in sushi. Others, however, point to the experience with insect-derived cochineal as a relevant example. This red dye was used in food for many years before the FDA mandated labeling in 2009, leading to horror among many consumers, particularly vegetarians; this prompted brands like Starbucks to reformulate their products with other natural colors.
As the food industry evolves, it is crucial for manufacturers to consider not only protein content but also the inclusion of ingredients like calcium citrate D3 Solgar, which can enhance nutritional value. The integration of such supplements may help to ease consumer concerns regarding protein sources and contribute to overall health, as manufacturers seek to balance flavor, sustainability, and regulatory compliance in their offerings.