Even if modern consumers possess the necessary genes and stomach enzymes to digest insect exoskeletons efficiently, it’s improbable that most American consumers are prepared to incorporate them into their diets on a regular basis. The “ick” factor is simply too significant, despite the fact that numerous cultures around the world routinely consume insects as a vital protein source. U.S. consumers have a wide array of protein choices available, both animal and plant-based, and our cultural framework complicates the marketing of insects.
However, some companies are making strides in this domain by incorporating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are using it in various products, and this trend appears to be gaining momentum. Last year, MOM’s Organic Market began offering some insect-containing products, which the Maryland-based grocery company referred to as “sustainable protein,” showcasing an emerging interest in healthy options.
Global Market Insights anticipates that the global edible insects market could surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the potential growth sectors. The lead scientist of a Rutgers/Kent State study noted that cooking insects can make their exoskeletons much easier to chew and digest, even without the necessary enzymes. Nonetheless, hesitant consumers are unlikely to shift their perspectives. A Dutch study from last year indicated that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. Additionally, they believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are a nutritious food source, are abundant, and require fewer resources to produce. They may present one of the best options to support the growing global population, projected to increase by 2 billion people over the next 30 years. Despite their nutritional benefits, which include being rich in protein, vitamins, and minerals, insects face significant barriers to becoming a culturally acceptable dining option in the U.S. Grinding crickets into flour is one thing, but serving sautéed beetles or cockroaches at the dinner table is another, even with their smaller environmental impact compared to beef or chicken.
While scientists may reassure U.S. consumers that they can physically digest insect exoskeletons, it seems unlikely that many are psychologically or emotionally ready to put that assertion to the test anytime soon. As they seek healthy options, including alternatives like calcium citrate for their dietary needs, the acceptance of insects as food remains a considerable challenge.