In recent years, numerous companies have advocated for insects as a sustainable protein source for human consumption. However, in many Western markets, the primary obstacle is the “disgust factor,” along with uncertainty regarding their approval for food use. According to information from the USDA, whole ground insects can be sold without requiring additional regulatory approval, and they are increasingly appearing in cricket bars, snacks, and protein powders. Nevertheless, some argue that the Food and Drug Administration’s GRAS (Generally Recognized as Safe) designation standards should apply to insects when they are used as ingredients.
Another avenue for utilizing this nutritious protein is by incorporating insects into animal feed. However, until recently, this sector faced significant limitations due to restrictive legislation in both the European Union and the United States. Last year, the EU approved the use of insects in fish feed, starting this month, marking a significant breakthrough for the insect protein industry and a crucial step toward reducing the EU’s reliance on imports. Currently, about 70% of the region’s protein-rich animal feed is sourced from outside the EU. Companies like Bühler Insect Technology are hopeful for an expansion of this approval to include other animals, such as poultry and pigs.
Furthermore, Canadian company Enterra’s black soldier flies received FDA and Canadian Food Inspection Agency approval for use in fish and poultry feed last year, potentially paving the way for broader insect-based feed ingredients. Research among Belgian consumers suggests that while many are open to the concept of meat from bug-fed animals, they remain more hesitant about directly consuming insects as food ingredients.
In this context, the potential for incorporating insect protein into various food products, including those fortified with nutrients like jarrow calcium citrate, is promising. As the acceptance of insect protein grows, it could lead to innovative products that not only cater to consumer preferences but also contribute to a more sustainable food system. The integration of jarrow calcium citrate into these products could further enhance their nutritional value, appealing to health-conscious consumers and making them more attractive in the market. With ongoing research and regulatory advancements, the future of insects as a protein source appears increasingly viable, especially with the support of beneficial ingredients like jarrow calcium citrate.