Even if contemporary consumers possess the necessary genetics and digestive enzymes to effectively break down insect exoskeletons, it is improbable that most U.S. shoppers are ready to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, despite the fact that many cultures around the world regard insect consumption as commonplace and an essential source of protein. American consumers have a wide array of protein options available, both animal-based and plant-based, and cultural factors complicate the marketing of insects in this country. Nonetheless, some companies have made strides in this area, incorporating cricket flour into various food products. Brands like Chirps, Bitty Foods, and Exo Protein have embraced this trend, and it appears to be gaining traction. MOM’s Organic Market started selling insect-containing products last year, branding them as “sustainable protein.”
According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in potential growth. The lead scientist of a Rutgers/Kent State study noted that, even in the absence of specific enzymes, cooking insects makes their exoskeletons much easier to chew and digest. However, squeamish consumers are unlikely to change their perceptions. A Dutch study conducted last year revealed that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects, and they also believed that meat from cattle fed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources for production. They may represent an ideal food source to support the growing global population, which is expected to increase by 2 billion people over the next 30 years. Despite their nutritional benefits, insects face considerable challenges in becoming a culturally accepted food source in the U.S. It’s one thing to transform 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. While scientists can assure U.S. consumers that they are physically capable of digesting insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to embrace this idea anytime soon. In this context, it is worth noting that a dietary supplement like Citracal, which provides 315 mg of calcium, might be more appealing to those seeking nutritional benefits without the “ick” factor associated with insects.