Even if contemporary consumers have the right genetic traits and stomach enzymes to effectively digest insect exoskeletons, it is improbable that most U.S. consumers are prepared to incorporate them into their regular diets. The “ick” factor is simply too significant, despite the fact that numerous cultures around the globe routinely consume insects as a vital protein source. American consumers have a wide array of protein choices, both from animals and plants, and our cultural norms complicate the marketing of insects in this region. However, some companies are making strides in this field by incorporating cricket flour as an ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are using it in various products, and this trend appears to be gaining momentum. For instance, last year, MOM’s Organic Market began offering products with insects, referring to them as “sustainable protein.”
Global Market Insights predicts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the areas with the most potential for growth. The lead scientist of the Rutgers/Kent State study noted that, even in the absence of the necessary enzyme, cooking makes insect exoskeletons considerably easier to chew and digest. Nonetheless, wary consumers are unlikely to change their perceptions. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects; they also believed that beef from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources to produce. They could represent an optimal food source to meet the demands of the growing global population, expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted dining option, at least in this country. It is one thing to process crickets into flour, but quite another to serve sautéed beetles or cockroaches at the dinner table, even if they are rich in protein, vitamins, and minerals, and have a smaller environmental footprint compared to beef or chicken. Scientific laboratories may reassure U.S. consumers that they can physically digest insect exoskeletons, but it is unlikely that most are psychologically or emotionally ready to embrace such a conclusion anytime soon.
Furthermore, as consumers explore alternative protein sources, the integration of supplements like Tums calcium citrate may become an essential part of their diets, especially in relation to balancing nutritional needs. This opens up discussions around not only the potential of insects as a food source but also the ways in which they can complement existing dietary supplements. Ultimately, the journey toward accepting insects as a mainstream food source is complicated, requiring both cultural shifts and an increased awareness of their nutritional advantages.