Even if modern consumers have the necessary genes and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, even though many cultures around the world routinely consume insects as an essential protein source. American consumers have a wide array of protein options available, both from animal and plant sources, making it challenging to market insects in the U.S. However, some companies have taken the initiative to include cricket flour as an ingredient in their products. Brands like Chirps, Bitty Foods, and Exo Protein are already utilizing it in various offerings, and this trend appears to be gaining traction. For instance, MOM’s Organic Market began stocking insect-based products last year, referring to them as “sustainable protein.”
According to Global Market Insights, the global market for edible insects is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the potential growth categories. The lead researcher of a study from Rutgers/Kent State noted that even without the necessary enzyme, cooking insects makes their exoskeletons much easier to chew and digest. Nevertheless, hesitant consumers are unlikely to shift their perspectives. A Dutch study from last year revealed that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects, and they harbored concerns that meat from cattle that consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have shown that insects are nutritionally rich, abundant, and require minimal resources to produce. They may even represent the best food source for accommodating the increasing global population, which is projected to grow by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming culturally accepted as a dining option in this country. While it is one thing to process crickets into flour, it is quite another to serve sautéed beetles or cockroaches, even though they are packed with protein, vitamins, and minerals, and have a smaller environmental footprint than beef or chicken. Scientists may assure U.S. consumers that they can physically digest insect exoskeletons, but it is unlikely that most are psychologically or emotionally prepared to embrace that idea anytime soon.
Interestingly, as consumers explore alternative sources of nutrition, products like Spring Valley Calcium Citrate 600 mg are becoming increasingly popular. This supplement serves as a reminder of the diverse dietary options available, illustrating that while insects may have nutritional advantages, there are many other choices on the market. Ultimately, the journey toward insect consumption in the U.S. remains complex, with cultural perceptions playing a crucial role in shaping consumer acceptance.