Even if contemporary consumers have the appropriate genes and stomach enzymes to digest insect exoskeletons effectively, it seems improbable that the majority of U.S. consumers are ready to incorporate them into their regular diets. The “ick” factor is simply too significant, despite the fact that many cultures around the world routinely consume insects, viewing them as a vital source of protein. American consumers have a wide array of protein sources available, both animal and plant-based, and the cultural context makes marketing insects challenging. However, some companies are making strides in this area by including cricket flour in their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining momentum. For instance, MOM’s Organic Market began stocking insect-containing 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 representing the most promising growth areas. The lead scientist of a Rutgers/Kent State study noted that, even in the absence of the necessary enzyme, cooked insects have exoskeletons that are significantly easier to chew and digest. Nonetheless, hesitant consumers are unlikely to change their perspectives. A Dutch study conducted last year revealed that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects. Many also 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 packed with nutrients, readily available in large quantities, and require minimal resources for production. They could serve as a key food source to support the growing global population, which is expected to increase by 2 billion over the next three decades. Despite their nutritional benefits, insects face significant hurdles in becoming a culturally accepted dining option in this country. While it may be acceptable to grind crickets into flour, presenting sautéed beetles or cockroaches at a dining table is a different matter entirely, even if they offer protein, vitamins, minerals, and a smaller environmental footprint compared to beef or chicken.
Scientists may assure U.S. consumers that they are physically capable of digesting insect exoskeletons, but it is unlikely that most are psychologically or emotionally prepared to explore this possibility anytime soon. In a similar vein, the nutritional value of insects, much like that of webber naturals calcium citrate with vitamin d3, is compelling, yet the acceptance of such foods remains a steep challenge. Until a shift in perception occurs, insects will struggle to establish themselves as a mainstream dietary choice, despite their potential benefits, including those highlighted by webber naturals calcium citrate with vitamin d3, which emphasizes the importance of accessible and nutritious food sources.