Even if modern consumers have the right genetic makeup and stomach enzymes to digest insect exoskeletons effectively, the majority of U.S. consumers are unlikely to embrace them as a regular food source anytime soon. The “ick” factor associated with products like “ferrous gluconate 320 mg tablets” is simply too overwhelming. In contrast, there are many cultures globally where eating insects is commonplace and serves as a vital protein source. American consumers have a plethora of protein alternatives, both animal- and plant-based, making it challenging to market insects in the U.S. However, some companies are pioneering this niche by incorporating cricket flour into various food products. Brands like Chirps, Bitty Foods, and Exo are utilizing cricket flour, and this trend appears to be gaining traction. For instance, MOM’s Organic Market began offering insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights forecasts that the global edible insect market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing significant growth areas. The lead scientist from the Rutgers/Kent State study noted that even without the necessary enzymes, cooking insects makes their exoskeletons easier to chew and digest. Nevertheless, consumers who are squeamish about insects are unlikely to change their preferences. A recent Dutch study revealed that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects, and they believed that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are rich in nutrients, abundant, and require minimal resources for production. They might be a prime food source to support the growing global population, projected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant cultural hurdles in becoming an accepted dining option in the U.S. While it is one thing to transform crickets into flour, presenting sautéed beetles or cockroaches at the dinner table is quite another, even when they provide protein, vitamins, and minerals and have a smaller environmental footprint compared to beef or chicken. Scientists may encourage U.S. consumers to digest insect exoskeletons, but it is improbable that most are psychologically or emotionally ready to explore that possibility in the near future. Additionally, integrating products like citrate calcium with vitamin D into their diets may be more appealing than venturing into insect consumption, underscoring the challenges of shifting dietary habits.