The insect snacks market has emerged as a high-potential segment within the alternative protein industry, supported by advancements in entomology, food processing, and consumer acceptance research. Edible insects such as Acheta domesticus (house cricket), Tenebrio
molitor (mealworm), and Locusta migratoria (migratory locust) are being utilized in the production of nutrient-dense snacks tailored for health-conscious and environmentally aware consumers.
Insect Snacks Industry is projected to grow from USD 165.2 Billion in 2024 to USD 407.9 Billion by 2032, exhibiting a compound annual growth rate (CAGR) of 16.26% during the forecast period (2024 – 2032).
From a nutritional standpoint, edible insects are superior in terms of protein content (up to 70% dry weight), B-vitamins, iron, zinc, and omega-3 fatty acids. Their amino acid profile is comparable to that of animal-based proteins, positioning them as a functional ingredient in performance and recovery snacks. Formulations typically involve insect flour blended with grains, legumes, or nuts to enhance palatability and mask flavor.
Industrially, the production of insect snacks requires controlled rearing environments, automated processing, and strict food safety protocols. Companies are increasingly utilizing freeze-drying, extrusion, and baking technologies to create shelf-stable, appealing products. The market is also seeing vertical integration, with startups managing everything from insect farming to final packaging.
Regulatory clarity in regions like the EU (via Novel Food Regulation) and rising venture capital investments are accelerating market development. In addition, environmental lifecycle assessments (LCAs) consistently demonstrate that insect protein uses up to 90% less land and water compared to beef, poultry, and soy.
Overall, insect-based snacks are at the intersection of nutrition science, ecological sustainability, and food technology. As R&D expands and consumer education improves, the insect snacks market is expected to become an integral part of the global functional and sustainable food ecosystem.
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