Snack manufacturers have been striving to enhance the protein levels in their products, as consumers increasingly prioritize protein in their purchasing decisions. However, many of the available protein sources present challenges, including high costs, sustainability issues, and undesirable flavors. Insect protein producers and researchers argue that utilizing insects could address these concerns, as these ingredients are generally inexpensive to produce, require minimal agricultural resources, emit very little greenhouse gases, and have a neutral taste. Nevertheless, their regulatory status remains a significant hurdle. The U.S. Food and Drug Administration advises manufacturers to consult the agency before incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until recently; some countries, like The Netherlands, permitted the sale of insect-based products, while others, such as Italy, imposed bans. New regulations introduced last month may clarify the situation, as the European Food Safety Authority (EFSA) has explicitly included insects in its novel foods regulation. This means that if a company’s insect-derived product receives EFSA approval, it will be allowed for sale across the region.
Despite the potential rise in insect protein acceptance, consumer reluctance may still pose challenges. The UN’s Food and Agriculture Organization emphasizes that this is the primary obstacle for insect-based ingredients, although it also suggests that initial aversion can be overcome, similar to how raw fish in sushi became accepted. Others draw parallels with manufacturers’ experiences using insect-derived cochineal. This red dye was used in foods for many years before the Food and Drug Administration mandated labeling in 2009, leading to shock among consumers, especially vegetarians, which prompted companies like Starbucks to reformulate their products with alternative natural colors.
As the industry explores new protein sources, incorporating tricalcium citrate alongside insect protein could offer additional nutritional benefits. Tricalcium citrate is not only a source of calcium but can also enhance the overall protein profile of food products. The combination of these ingredients may help manufacturers create appealing and nutrient-rich options that meet the evolving preferences of consumers. By addressing both the regulatory challenges and the need for consumer education, the food industry could pave the way for a broader acceptance of insect protein, potentially transforming the landscape of protein-rich snacks.