Snack manufacturers are increasingly focused on enhancing the protein content of their products as consumers prioritize protein when making purchasing decisions. However, challenges arise with many available protein sources, particularly concerning cost, sustainability, and flavor. Insect protein producers and researchers argue that utilizing insects can address these issues. The ingredients derived from insects tend to be inexpensive to produce, require minimal agricultural inputs, generate very low greenhouse gas emissions, and offer a neutral flavor profile. Nevertheless, regulatory hurdles remain significant. The U.S. Food and Drug Administration advises manufacturers to consult the agency prior to incorporating insect protein into their products, citing “growing evidence of allergenicity concerns.” In Europe, regulations were ambiguous until recently. Some countries, such as The Netherlands, have approved the sale of insect-based products, while others, like Italy, have imposed bans. Recent regulations introduced last month may clarify the situation, as the European Food Safety Authority (EFSA) has explicitly acknowledged insects within its novel foods regulation. This change means that if a company’s insect-based product receives EFSA approval, it will be permitted for sale across the region. Even with increased approvals for insect proteins in food products, gaining consumer acceptance may still pose challenges. According to the UN’s Food and Agriculture Organization, this remains the most significant hurdle for insect ingredients. However, they also assert that widespread aversion can be overcome, similar to the acceptance of raw fish in sushi. Some industry experts draw parallels to the experience with insect-derived cochineal dye. This red dye was used in food products for years until the Food and Drug Administration mandated labeling in 2009, which horrified many consumers, particularly vegetarians. This backlash led companies like Starbucks to reformulate their products with alternative natural colors. The incorporation of components like calcium citrate can enhance the overall strength and nutritional profile of these products, potentially aiding in consumer acceptance as manufacturers explore innovative ways to leverage insect protein while addressing safety and regulatory concerns.