With the emergence of raw material production enterprises specializing in the cultivation and development of insect protein, the application of insect protein in food and beverage products is more and more extensive. Asa Berggren, a conservation biologist at the Swedish University of Agricultural Sciences, said: "As global demand for protein increases, large-scale insect farming could play an important role in the future food supply." Looking at the current global insect protein products, a variety of foods using insects as raw materials have blossomed in many places, such as yellow mealworm biscuits, cricket protein bars, mixed insect snacks, insect protein balls and other innovative products are emerging in endless flow. Combined with foreign product innovation cases, the following four main application trends are summarized to provide references and inspiration for the innovation of the food and beverage industry. 1, baked snacks with the health wind gradually blowing into all aspects of life, people's requirements for food from meeting the appetite to a healthy change. Insect protein foods are exactly in line with several attributes that consumers are looking for in food. In particular, the sustainable boom in recent years has continued to heat up, which has created a good market atmosphere for insect proteins. Not only can insect-based flour be used as an ingredient in biscuits, breads and cereals, it will also help improve the nutritional value of wheat-based foods, while also creating insect commodities that consumers love. Insect-based flour or powder is being widely used as a baking ingredient to increase the nutritional value of products. Taking the most widely used cricket as an example, studies have shown that wheat bread containing 10% cricket flour has a much better nutritional status in terms of protein, essential amino acids, and fatty acids than bread without insects. Case: Small Giants: Crackers Bites (Salted cricket cookies)