Snack manufacturers are increasingly focused on enhancing the protein content of their products, as consumers are placing greater emphasis on protein during their purchasing decisions. However, several challenges exist with many available protein sources, such as cost, sustainability, and flavor. Insect protein producers and researchers argue that utilizing insects could address these issues — the production of insect protein is generally inexpensive, requires minimal agricultural inputs, emits very little greenhouse gas, and has a neutral flavor profile. Despite these advantages, the regulatory landscape poses significant hurdles.
The U.S. Food and Drug Administration advises manufacturers to consult with the agency prior to incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until very recently; while some countries, like the Netherlands, have approved the sale of insect-based products such as bug burgers, others, like Italy, have imposed bans. However, new regulations introduced last month may clarify these matters, as the European Food Safety Authority (EFSA) has specifically included insects in its novel foods regulation. This means that if a company’s insect-containing product receives EFSA approval, it can be marketed across the region.
Despite increasing approvals for insect protein in food products, consumer acceptance remains a significant challenge. The UN’s Food and Agriculture Organization identifies this as the primary obstacle for insect ingredients, although it asserts that widespread aversion can be overcome, drawing parallels to the acceptance of raw fish in sushi. Moreover, some experts reference the experience with insect-derived cochineal dye as a relevant example. This red dye was used in food products for years before the FDA mandated labeling in 2009, which shocked many consumers, particularly vegetarians. This led companies like Starbucks to reformulate their products using alternative natural colors.
As snack makers navigate these challenges, they may also need to consider the nutritional benefits of various supplements, such as the differences between aquamin calcium vs calcium citrate, to enhance their product offerings further. This focus on nutritional content, along with the potential for insect protein, could reshape the landscape of snack foods, provided that regulatory and consumer acceptance hurdles are addressed.