The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary challenge for insect-based ingredients, including oil derived from fruit fly larvae. The FAO suggests that initial disgust can be quickly overcome, citing the swift acceptance of raw fish in sushi as a notable example. Currently, approximately two billion people globally consume insects regularly. However, for many Western consumers, fruit fly oil may be perceived as more unpalatable than sushi, given that insects are not typically part of their diet.
Spark, a company engaged with multinational food and ingredient manufacturers, indicated to Food Navigator that these companies are not deterred by the use of insect-derived ingredients. Nonetheless, curiosity among ingredient suppliers does not necessarily guarantee consumer acceptance. The experience with cochineal, an insect-derived red dye, serves as a relevant parallel. For years, this dye was included in food products until the FDA mandated labeling in 2009, which shocked many consumers, especially vegetarians. This led companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has experienced considerable success in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, dietary supplements, and adult foods. Being widely consumed and vegan, algae oil is well-positioned for greater adoption. However, consumer acceptance is not assured. For instance, carrageenan, another algae-derived ingredient used as an emulsifier for decades, has faced scrutiny due to reports of causing digestive issues. Recently, the National Organic Standards Board recommended that it should no longer be allowed in organic foods, prompting manufacturers to exercise caution.
As global affluence rises, the demand for alternative oils is expected to increase, particularly if these oils are more cost-effective than current options. The growing demand for vegetable oils has often led to deforestation, especially in the case of palm and soybean oils, though palm oil yields the highest output per hectare. In contrast, algae can produce around 70,000 pounds of oil per acre, significantly more than palm oil’s 4,465 pounds per acre, and far exceeding the outputs of olives and soybeans.
Additionally, for those considering supplements to enhance their diet, understanding dosage is crucial. For example, knowing how much to take of calcium citrate can be important for individuals looking to improve their calcium intake. This nutrient can support various bodily functions, and its appropriate consumption may be of interest to health-conscious consumers exploring options like algae oil that align with their dietary preferences. This connection emphasizes the broader trend of increased consumer awareness regarding ingredient sourcing and health benefits.