The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for insect-based ingredients, and oil derived from fruit fly larvae is no exception. The FAO asserts that feelings of disgust can be alleviated relatively quickly, citing the swift acceptance of raw fish in sushi as a prime example. Currently, around two billion individuals across the globe regularly consume insects. However, many Western consumers may perceive fruit fly oil as more unpalatable than sushi, given that insects—regardless of their form—are not commonly incorporated into their diets.
Flying Spark has informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the use of insect-derived ingredients. Nonetheless, the curiosity of ingredient suppliers does not guarantee consumer acceptance. The experiences of manufacturers with insect-derived cochineal could offer valuable insights. This red dye was utilized in food products for many years before the Food and Drug Administration mandated its labeling in 2009, leading to horror among many consumers, particularly vegetarians, prompting reformulations by companies like Starbucks to substitute with other natural colors.
In contrast, algae oil has enjoyed substantial success. Varieties high in DHA omega-3 fatty acids are commonly found in infant formulas, dietary supplements, and adult food products. Algae, being widely consumed and vegan, seems well-positioned for even broader adoption. However, consumer acceptance is never assured. For instance, algae-derived carrageenan has been a controversial emulsifier, with reports of it causing digestive distress. Last year, the National Organic Standards Board suggested that it should no longer be allowed in organic products, which could lead manufacturers to adopt a more cautious stance.
The demand for alternative oils is likely to rise, particularly if they are more affordable than existing options. As global affluence increases, so does the overall demand for vegetable oils. The production of these oils has often come at the expense of tropical forests over recent decades, especially for palm and soybean oils, with palm oil yielding the highest output per hectare. In contrast, algae can produce approximately 70,000 pounds of oil per acre, while palm oil yields around 4,465 pounds per acre. For context, olives yield about 910 pounds per acre, and soybeans produce only 335 pounds per acre.
In light of these developments, questions surrounding health implications, such as whether calcium citrate clogs arteries, may also influence consumer perceptions and acceptance of these alternative oils. As the market evolves, the intersection of health concerns and consumer preferences will play a crucial role in determining the future of these ingredients.