Within the insect snack market, product‑type taxonomy distinguishes six core formats, each with distinct sub‑species utilization. Whole‑insect snacks (e.g., roasted crickets, seasoned mealworms) dominate the category, leveraging consumer curiosity and minimal processing. Insect powders, derived primarily from crickets and black‑soldier‑fly larvae, serve as bulk protein enhancers for bakery and beverage blends. Protein isolates, produced through aqueous extraction of mealworm or grasshopper biomass, target high‑purity applications such as sports nutrition. Chips and crisps, typically fashioned from cricket or grasshopper flour, combine textural familiarity with insect‑based nutrition. Bars and energy‑snack matrices integrate multiple insect sources—often a blend of cricket protein and black‑soldier‑fly fat—to achieve balanced macronutrient profiles. Finally, specialty extracts (chitin, antimicrobial peptides) are confined to nutraceutical formulations. The relative market contribution mirrors processing intensity: whole‑insect formats capture the largest share (~40 %), powders follow (~30 %), while isolates, chips, bars and extracts together account for the remaining 30 %. This type‑level breakdown supports precise forecasting and supply‑chain planning.