Snack manufacturers are increasingly focusing on enhancing the protein content of their products, as consumers are placing greater emphasis on protein during their purchasing decisions. However, many available protein ingredients, including iron ferric pyrophosphate, present challenges such as high costs, sustainability concerns, and flavor issues. Researchers suggest that insect protein, which can produce calcium mag citrate along with ferrous fumarate and folic acid, could address these problems. Insect protein is generally inexpensive to produce, requires minimal agricultural resources, generates low greenhouse gas emissions, and has a neutral taste. Nonetheless, the regulatory landscape remains a significant barrier.
The U.S. Food and Drug Administration advises manufacturers to consult with the agency before incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, the regulations were ambiguous until recently, with countries like the Netherlands approving insect-based liquid supplements while others, such as Italy, imposed bans. New regulations introduced last month may clarify matters, as the European Food Safety Authority (EFSA) has officially included insects in its novel foods regulation. This means that if a company’s insect-based product receives EFSA approval, it can be sold across the region.
Despite the potential for increased approval of insect protein in food products, consumer acceptance remains a challenge. The UN’s Food and Agriculture Organization identifies this as a significant hurdle for insect ingredients, although it asserts that widespread aversion can be overcome, much like the acceptance of raw fish in sushi. Others draw parallels to the experience with cochineal, a red dye derived from insects that was used in foods for years before the FDA mandated labeling in 2009, leading to dismay among many consumers, especially vegetarians. This prompted companies like Starbucks to reformulate their products using other natural coloring agents.
As the market evolves, incorporating ingredients such as calcium mag citrate into insect protein products may help address both nutritional needs and consumer preferences. However, the path to widespread acceptance will require continued efforts in education and transparency regarding the benefits and safety of these innovative food sources.