- Edible insects are returning to shelves through protein bars, chips, and powders that highlight sustainability.
- Once seen as taboo, insect-based snacks are gaining quiet momentum with eco-conscious and adventurous eaters.
The Quiet Comeback of Edible Insects in Everyday Snacks
For most Western consumers, the thought of eating insects once belonged firmly in the realm of Fear Factor reruns. But today, bugs are sneaking their way back into snack time, often in forms so subtle you may not even realize you’re eating them. From cricket protein bars to chips made with mealworm flour, edible insects are staging a quiet comeback in the world of everyday snacks.
Globally, this isn’t a new concept. In many cultures across Asia, Africa, and Latin America, insects have long been a nutritious, normal part of the diet. What’s changed is how they’re being marketed to health-conscious and eco-aware consumers in North America and Europe. Instead of whole fried crickets on a stick, we’re talking sleekly packaged protein powders and baked goods.
From Cringe to Cool
Brands like Exo and Chirps Chips are leading the charge, offering snacks that disguise the “ick factor” with familiar flavors and modern branding. Cricket flour blends easily into chips, cookies, and protein bars, adding a boost of iron and B12 without changing the taste.
And then there’s the sustainability argument. According to the UN’s Food and Agriculture Organization, insects require far less water, feed, and land than traditional livestock. That makes them a compelling choice for climate-conscious snackers who want to align their eating habits with their environmental values.
A Trend That’s Still Buzzing Quietly
Despite the benefits, edible insects remain a niche category. Many consumers aren’t quite ready to swap their potato chips for cricket chips. But Gen Z and Gen Alpha, who’ve grown up exposed to global food trends through social media, are showing fewer reservations. On TikTok, adventurous eaters are taste-testing bug-based snacks and racking up millions of views in the process.
This slow-but-steady exposure may be exactly what edible insects need to shed their taboo status. As plant-based proteins have shown, what starts as fringe can quickly become mainstream when framed around health, sustainability, and curiosity.
The Bottom Line
The edible insect trend isn’t about shocking food challenges anymore—it’s about everyday snacks that happen to be better for the planet. Whether you crunch into a cricket chip knowingly or unknowingly, bugs are quietly making their way back into modern diets. And if sustainability continues to shape food culture, the humble cricket might just become the protein of the future.
Jacklyn is a San Diego–based food journalist with a background in the confectionery world. Before diving into food reporting, she worked at a startup crafting plant-based, low-sugar sweets designed to make candy a little healthier
