> I was also considering the way the US food standards allows a lot of insect parts in the products, but wasn't sure how to phrase it.

I don't know how the US compares to other countries in terms of "insects per pound" standards, but having some level of insects is going to be inevitable.

For example, how could you guarantee that your wheat, pre-milling, has zero insects in it, or that your honey has no bee parts in it (best you can do is strain it, then anything that gets through the straining process will be on your toast).