October 23, 2025 – While insect-derived ingredients exist outside of the mainstream global food and beverage market, the category is currently sparking conversations surrounding alternative proteins, sustainable food options, and future diets. Although awareness is growing, brands are increasingly seeking opportunities to make insect-based proteins and products more approachable, everyday options for consumers. From promoting insects as premium ingredients to highlighting functional benefits, there is an ongoing movement to shift consumer perceptions. Innova’s “Trending in Insect-Derived Ingredients in F&B- Global” report examines the latest insect-derived ingredients trends shaping the global food and beverage industry.
Cater to the Eco-Conscious Consumer
Although ingredient trends show that insect-derived ingredients are often considered niche or taboo, sustainability considerations are driving the curiosity of global consumers. According to Innova’s consumer research, on average, news articles discussing insect-based foods have achieved a reach of 7.2 million per mention. Consumers are increasingly interested in the sustainable benefits, and the insect protein hashtag continues to trend in conversations around alternative proteins, climate-friendly-diets, and functional benefits, highlighting its potential as a contender in the conscious eating space.
Young Millennials drive online conversations around insect proteins, due to their interest in functional nutrition, sustainability, and food innovation. Baby Boomers and Boomers tend to discuss protein diversity, environmental impact, and food security when it comes to normalizing insect-based foods. As a result, brands can capitalize on benefits that position insects as eco-friendly and nutritional options to target these consumer bases.
Convenient Formats Make Insects More Approachable
For consumers who are open to products with insect-derived ingredients, convenient formats help present them in an approachable manner. Innova’s consumer trends research indicates that many consumers are interested in alternative proteins, but this willingness is influenced by the familiarity of formats and visibility of the protein’s origin. Thus, success of insect proteins in the mainstream market largely depends on subtle integration and appealing presentation. For example, Altimate Nutrition’s product lines include protein bars made from cricket flour in a range of familiar flavors, such as strawberry, chocolate, and matcha. Insect-based protein powders also offer another avenue for integration possibilities in various flavor-forward formats.
Position Insects as Premium Ingredients
Brands can look to transform perceptions of insect-derived ingredients by positioning them as premium elements of culinary innovation. Rather than simply showcasing insects on the plate, they can be presented as gourmet inclusions. For example, cricket flour can be used for pasta, while mealworms can be incorporated into risotto. Innovative approaches to food and beverages, such as scorpion-infused cocktails, exemplify inventive ways insects are being incorporated into cuisines and elevating dining experiences for consumers.
Explore Diverse Insect Categories
Social media conversations showcase particular insects as nutrient-rich, sustainable protein alternatives. For instance, conversations around mealworms are largely centered on their sustainability, while crickets are presented as game-changers for their protein content. Grasshoppers and stink bugs are other insects that are also featured online, and brands can leverage their cultural significance to normalize insect consumption.
For example, in the region of Buganda in Uganda, grasshoppers are considered a delicacy, as well as rich sources of micronutrients like iron and zinc. In addition, in other parts of Africa and Northwest Vietnam, stink bugs are also considered a culinary delight. Therefore, brands can reference the diverse culinary traditions of various cultures to emphasize wider and sustainable perspectives on food.
Insect-Derived Ingredients Provide Functional Benefits Beyond Protein
Beyond protein content, insect-based ingredients can also be useful for other functional benefits. Shellac leads among such ingredients, due to its functional contributions as a glazing agent and has risen to 97% of new product launches featuring insect-based ingredients in the global food and beverage market. Although it is not a main ingredient, shellac’s technical utility and neutral presence underscore a practical and scalable option for manufacturers to consider.
What’s Next for Insect-Derived Ingredient Trends?
As health and sustainability concerns become increasingly important to consumers, there are growing opportunities to promote insect-derived ingredients as functional proteins with a lower environmental footprint. Thus, looking to the future, brands can promote the amino acid profile, B12 content, and gut-friendly nutrients of insect proteins. As traditional meat and dairy consumption declines, insects may also be embraced as new protein sources that deliver the sensory satisfaction of meats. Therefore, developing meat-adjacent products or snacks that offer the satiety or texture of meat could appeal to flexitarian consumers.
This article is based on Innova’s Trending in Insect-Derived Ingredients in F&B – Global report. This report is available to purchase or with an Innova Reports subscription. Reach out to find out more.