Eleven insect-based products were purchased from different local markets in Madrid (Spain). Insect-based food samples analyzed were: a cricket flour (100%, Acheta domesticus), a cricket flour with chocolate, six cricket bars and three cricket crackers. Three cereal bars were also purchased and analyzed for comparative purposes.

Before extraction, samples were milled and homogenized using a mincer (A11 Basic analytical mill, IKA, Staufen, Germany). Afterwards, the samples were sieved to achieve a homogeneous particle size. Finally, the samples were stored at room temperature and were codified indicating whether they were insect (Ins) or cereal (Cer), followed by a capital letter that indicates the type of product: bar (B), cracker (C) or flour (F), and the initials of the most characteristic ingredient of the product (see Table S1 in supplementary material). The ingredients declared on the label of each product and the nutritional facts for each sample are shown in Tables S1 and S2.

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