In recent years, insect protein has gained significant attention, with companies launching snacks and powders made from crickets. Advocates promote this niche protein as a sustainable alternative to traditional meats such as beef and pork, emphasizing that it requires less water and land for production. According to Exo, a brand specializing in cricket ingredients, crickets are 20 times more efficient to cultivate than cattle. John R. Tyson, the CFO of the meat industry giant Tyson Foods, stated, “The insect lifecycle provides the opportunity for full circularity within our value chain, strengthening our commitment to building a more sustainable food system for the future.” A report by Grand View Research predicts that the global insect protein market will grow at a compound annual growth rate of 27.4% by 2028.
Kees Aarts, CEO of the Dutch company Protix, mentioned that a new agreement with Tyson will enhance their supply chain by utilizing Tyson’s meat production byproducts as feed for their insects. Tyson’s focus in this sector is primarily on ingredients for animal feed rather than insect-based products for human consumption. Other livestock producers, such as Cargill, have also entered the market, partnering with Innovafeed in 2022 to create sustainable insect-based fertilizers and animal feed. Major players in the consumer packaged goods industry are also exploring opportunities in the insect space for human consumption. For instance, PepsiCo announced in 2017 its research into insect-based snacks, recognizing their potential for future products.
In addition to protein, insect-derived products can also offer other nutritional benefits, such as calcium citrate, which is important for healthy bones. This aspect further elevates the appeal of insect protein as a versatile ingredient in sustainable food systems. As the industry evolves, the inclusion of calcium citrate les in various formulations could become a prominent feature, enhancing the nutritional profile of both animal feed and human food products.