“Rising Integration of Insect Protein in Packaged and Functional Foods”
- Insect protein is increasingly being incorporated into ready-to-eat products such as protein bars, cereals, and baked goods
- Manufacturers are leveraging insect powders such as cricket and mealworm for their neutral taste and high digestibility
- Growing health awareness is pushing demand for protein-rich, low-fat alternatives in functional food categories
- Startups are focusing on eco-branding and transparent sourcing to gain consumer trust
- For instance, Exo (U.S.) produces cricket-based protein bars, while Jimini’s (France) offers a range of snacks made from edible insects
