Snack manufacturers are increasingly aiming to enhance the protein content in their products as consumers place more emphasis on protein during their purchasing decisions. However, many protein ingredients on the market 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 resources, generates very low greenhouse gas emissions, and is largely flavor-neutral. Nonetheless, regulatory hurdles persist. The U.S. Food and Drug Administration advises manufacturers to consult with the agency before incorporating insect protein into their products, pointing to “growing evidence of allergenicity concerns.” In Europe, regulations have only recently clarified; while some nations like The Netherlands have approved the sale of insect-based products like bug burgers, others, including Italy, have imposed bans. Recent regulatory changes may ease 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’s insect-based product receives EFSA approval, it can be marketed across the region. However, even with more insect protein gaining approval for food use, 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, citing the example of raw fish in sushi.
Others reference manufacturers’ experiences with insect-derived cochineal as a relevant analogy. This red dye was utilized in food products for years until the FDA mandated labeling in 2009, which shocked many consumers, especially vegetarians, leading companies like Starbucks to switch to other natural colorants. In this evolving landscape, the potential for ingredients like slow release calcium citrate may also emerge, as manufacturers seek to balance protein enhancement with consumer-friendly options. As the market adapts, the incorporation of slow release calcium citrate alongside insect protein could provide a dual solution for health-conscious consumers, ensuring both nutritional value and regulatory compliance.