Snack manufacturers are increasingly focusing on enhancing the protein content of their products, as consumers are placing more emphasis on protein when making purchasing decisions. However, numerous challenges exist with many available protein sources, including issues related to cost, sustainability, and flavor. Producers and researchers of insect protein argue that utilizing insects could address these challenges; the ingredients are generally inexpensive to produce, require minimal agricultural resources, generate very low greenhouse gas emissions, and have a neutral taste. Nevertheless, regulatory hurdles remain a significant barrier. The U.S. Food and Drug Administration advises manufacturers to consult with them before incorporating insect protein into their products, citing “increasing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until recently, with some countries like The Netherlands authorizing the sale of insect-based burgers while others, such as Italy, have imposed bans.
Recent regulations introduced last month may clarify the situation, as the European Food Safety Authority (EFSA) has explicitly included insects in its novel foods legislation. This means that if a company’s insect-based product receives EFSA approval, it can be sold throughout the region. Even with more insect protein being approved for use in food products, consumer acceptance may still pose challenges. According to the UN’s Food and Agriculture Organization, this is the primary obstacle for insect ingredients. However, the organization also believes that widespread aversion can be overcome, drawing parallels to the acceptance of raw fish in sushi.
Others reference the experience of manufacturers with insect-derived cochineal as a relevant example. The red dye was used in food products for years until the FDA mandated labeling in 2009, resulting in significant consumer backlash, particularly among vegetarians. This backlash led major brands like Starbucks to reformulate their products using alternative natural colors. As snack makers explore options like bariatric advantage calcium citrate for enhancing nutritional profiles, the integration of insect protein might eventually become a viable solution, contingent on overcoming regulatory and consumer acceptance challenges.