State Duma deputy Oleg Leonov argues that the labeling of foods produced with insect ingredients should be clearer and more consistent. He has submitted a formal request to Rospotrebnadzor, the consumer health watchdog, to review current practices. In Russia today, a number of stores have begun selling items that include insect-derived components. The deputy discussed this issue during a recent interview with a local television channel, outlining his concerns and ideas for better consumer information.
Leonov clarified that his focus is not on popular fried crickets as a snack, but on ingredients like black soldier fly larva meal that can be used to boost nutrition in ordinary products such as bread. He noted that if a loaf is sliced, it can appear visually identical to standard bread. Yet he emphasized that clear labeling would ensure readers understand the product’s contents, even if the information sits in a less prominent section of the packaging. He suggested that such disclosures should be prominent enough to catch the eye of shoppers who do not actively seek details about every ingredient, while still fitting naturally with the product’s overall description.
The deputy proposed that packaging for these items carry large, unambiguous labels indicating the presence of insect-derived ingredients. He drew an analogy to warnings about smoking to illustrate how vital it is for consumers to be informed about potential risks or unfamiliar components in their food. The aim, he said, is to help shoppers make informed choices without turning away curious customers who want to learn more about new protein sources.
Earlier discussions from Russian manufacturers touched on the possibility of using cricket flour as an additive. Experts noted that many Russians may be hesitant to incorporate insects into their meals, viewing edible insects as a niche protein option rather than a mainstream staple. The conversation also touched on the broader acceptance of alternative protein sources within the national diet, and how consumer perceptions can influence product development and market success. In this context, the debate centers on how best to present information so people can evaluate taste, texture, and nutritional value with confidence. Health claims associated with cricket flour have been mentioned, and the ongoing dialogue seeks to clarify which statements are scientifically supported and which require further verification, all while respecting consumer choice and cultural norms.