The growing human population has led to an massive demand for animal protein, driving the search for sustainable alternatives in the context of a climate emergency. Insect-based ingredients and products are emerging as a viable option, as they reduce greenhouse gas emissions, require less water, and are more efficient in food conversion. They are rich in proteins, polyunsaturated fats, and contain high levels of calcium, iron, and zinc. While their consumption is limited in the West, it is common in many parts of the world, including Mexico, home to 668 of the 2,000 known edible species.

Consumer attitudes toward food production and consumption are shifting. People are seeking products that are not only nutritious but also serve specific functions in their lifestyles, such as enhancing health or lowering disease risk. An innovative example is sustainable cricket-based products like Crïc, a line of functional soups and pasta that harnesses the nutritional benefits of chapulines, offering an ecological alternative to complement diets and provide essential nutrients.