Snack manufacturers have been striving to increase the protein levels in their offerings as consumers increasingly prioritize protein in their purchasing decisions. However, many protein sources currently available face challenges related to cost, sustainability, and taste. Advocates for insect protein argue that utilizing insects could address these concerns. Insect protein tends to be inexpensive to produce, requires minimal agricultural resources, generates low greenhouse gas emissions, and has a neutral flavor profile. Nevertheless, regulatory hurdles remain a significant barrier. The U.S. Food and Drug Administration advises manufacturers to consult them before incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until recently; while some countries like The Netherlands have approved insect-based products such as bug burgers, others, including Italy, have imposed bans. A new regulation introduced last month may clarify matters, as the European Food Safety Authority (EFSA) has specifically mentioned insects in its novel foods regulation. If a company’s insect-based product receives EFSA approval, it can be sold throughout the 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 foremost obstacle for insect ingredients, although it suggests that widespread aversion can be overcome, referencing the acceptance of raw fish in sushi as an example. Others draw parallels with the experience surrounding cochineal, a red dye derived from insects that was used in food for years before the FDA mandated labeling in 2009, shocking many consumers—especially vegetarians—who then urged brands like Starbucks to reformulate using other natural colors. In the quest for nutritious alternatives, some manufacturers are also exploring the benefits of calcium citrate without D3 as a supplement, which could complement the protein content of their snacks. As the industry evolves, the integration of insect protein and calcium citrate without D3 may pave the way for innovative products that appeal to health-conscious consumers.