A process and product obtainable by acid hydrolysis of insects, for example from cricket powder. As one application, an acid hydrolysis product made from powdered crickets may be used as a seasoning sauce resembling soy sauce. The insect powder is hydrolyzed with acid, followed by neutralization, and optionally clarification. In comparison to the typical production of soy sauce, the acid hydrolysis procedure uses insect protein as the main substrate or even the sole substrate. The flavor of soy sauce-like products made from acid-hydrolyzed cricket protein results from a complex combination of compounds generated by the reactions.