The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary challenge for insect-based ingredients, including oil derived from fruit fly larvae, is gaining consumer acceptance. The FAO suggests that feelings of disgust can be overcome relatively quickly, pointing to the swift acceptance of raw fish in sushi as a prime example. Currently, approximately two billion people globally consume insects regularly. However, some Western consumers may view fruit fly oil as even more unpalatable than sushi, given that insects are not typically part of their diets.
Flying Spark has informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Nonetheless, curiosity from ingredient suppliers does not necessarily imply that consumers will embrace it. A relevant comparison can be drawn with the experience of insect-derived cochineal. This red dye was widely used in food products until the Food and Drug Administration mandated its labeling in 2009, leading to a backlash, especially among vegetarians. As a result, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In contrast, algae oil has already gained significant traction in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, dietary supplements, and adult food products. Algae, being widely consumed and vegan-friendly, is well-positioned for increased adoption. However, consumer acceptance is not a given. For instance, algae-derived carrageenan, which has served as an emulsifier for many years, has sparked controversy due to reports of digestive issues. Last year, the National Organic Standards Board recommended that it no longer be permitted in organic foods, which could lead manufacturers to adopt a more cautious stance.
Demand for alternative oils is likely to rise, particularly if they are more affordable than existing options. Growing global affluence fuels the overall demand for vegetable oils, yet much of the land used for these crops has come at the cost of tropical forests over recent decades, especially for 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, while palm oil yields about 4,465 pounds per acre. For reference, olives generate approximately 910 pounds per acre, and soybeans only produce about 335 pounds per acre.
Given the increasing interest in health and nutrition, it is worth noting that the calcium citrate recommended daily intake may play a role in consumer decisions regarding the acceptance of new food ingredients. As manufacturers explore innovative alternatives, they should consider how emerging trends, such as the recommended daily intake of calcium citrate, might influence consumer preferences and acceptance in the evolving food landscape.