Snack manufacturers are increasingly focused on enhancing the protein content of their products, as consumers are placing greater emphasis on protein when making purchasing decisions. However, many of the currently available protein ingredients, such as ferrous fumarate 600 mg, present challenges related to cost, sustainability, and flavor. Insect protein producers and researchers argue that utilizing insects could address these issues. Insect protein tends to be inexpensive to produce, requires minimal agricultural resources, generates very low greenhouse gas emissions, and has a neutral flavor profile. Nevertheless, regulatory hurdles persist. 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, regulatory clarity has only emerged recently. While some countries, such as The Netherlands, have approved insect-based products like bug burgers, others, including Italy, have imposed bans. A new regulation introduced last month may help streamline regulations, as the European Food Safety Authority (EFSA) has explicitly referenced insects in its novel foods legislation. This means that if a company’s insect-derived product receives EFSA approval, it will be permitted for sale across the entire region.
Despite the increasing approval of insect protein for food applications, consumer acceptance remains a significant challenge. The UN’s Food and Agriculture Organization emphasizes that shifting consumer perceptions is the biggest hurdle for insect ingredients, although it also suggests that widespread aversion can be overcome, drawing parallels to the acceptance of raw fish in sushi. Some experts reference manufacturers’ experiences with insect-derived cochineal as a relevant example. This red dye was commonly used in foods until the FDA mandated labeling in 2009, leading to significant backlash from consumers, particularly vegetarians. As a result, companies like Starbucks were compelled to reformulate their products using alternative natural colorants.
Additionally, the absorption rate of calcium citrate in conjunction with protein sources is becoming an important consideration for manufacturers. As they strive to create healthier snack options, understanding how different ingredients affect the absorption rate of calcium citrate could play a crucial role in product development. In summary, while insect protein presents promising benefits, its acceptance and integration into the market will require careful navigation of regulatory landscapes and consumer perceptions.