Insect proteins are “creeping” into consumers’ minds and becoming more acceptable, Lu Ann Williams, Innova Market Insights director of Innovation, told FoodManufacture.co.uk.
“I’m not saying they are mainstream, but I know that children are talking about it more and more,” she said.
“Looking at other protein ingredients, there’s chicken protein that’s been converted into powder and why not use that in something like a bar?”
Many manufacturers were looking to use alternative forms of protein in a bid to pack products with cheaper, but better proteins, she added.
There were a lot of plant proteins, such as mycoprotein, pea protein and soya proteins, which would continue to be used by manufacturers to develop new products, Williams added.