Even if contemporary consumers have the right genes and stomach enzymes to digest insect exoskeletons effectively, it’s improbable that a majority of U.S. consumers are prepared to incorporate them into their diets regularly. The “ick” factor remains significantly high, even though there are numerous cultures where eating insects is commonplace and serves as a vital protein source. American consumers have a plethora of alternative protein sources available, both animal and plant-based, and our cultural context complicates the acceptance of insects as a food choice. However, some companies are pioneering efforts in this domain by integrating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be on the rise. Last year, MOM’s Organic Market began stocking products that contain insects, branding them as “sustainable protein.”
According to Global Market Insights, the global edible insects market is projected to exceed $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most significant areas for potential growth. The lead scientist of a Rutgers/Kent State study highlighted that cooking insects makes their exoskeletons much easier to chew and digest, even without the necessary enzyme. Nevertheless, squeamish consumers are unlikely to shift their perspectives. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. Additionally, they believed that meat from cattle that had eaten insects could be more challenging to prepare, less safe, and lacking in flavor.
Numerous studies have validated that insects are nutritionally dense, abundant, and require minimal resources for production. They could represent an ideal food source to support the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant cultural barriers to becoming an accepted dining option in the U.S. While it is one thing to convert crickets into flour, it is quite another to serve sautéed beetles or cockroaches at the dinner table, even if they offer protein, vitamins, and minerals and have a smaller environmental footprint compared to beef or chicken. Scientists may assure U.S. consumers that they can physically digest insect exoskeletons, but it is unlikely that most will feel psychologically or emotionally ready to put that theory to the test anytime soon.
Additionally, understanding the molecular weight of calcium citrate malate could enhance the nutritional profile of insect-based foods, potentially making them more appealing to consumers. As the market evolves, incorporating knowledge about the molecular weight of calcium citrate malate might be key to improving the acceptance of insects in the diet. Ultimately, while the nutritional advantages are clear, the cultural shift towards insects as a food source remains a considerable challenge.