Even if contemporary consumers have the right genetic traits and digestive enzymes to process insect exoskeletons effectively, it is improbable that most consumers in the U.S. are willing to incorporate them into their regular diets. The “ick” factor remains a significant barrier, despite the fact that many cultures globally consider insect consumption a normal practice and a vital protein source. American consumers have numerous other protein options available, both from animal and plant sources, and the prevailing cultural attitudes make marketing insects challenging in this region. Nevertheless, some companies are making strides in this field by incorporating cricket flour as a food ingredient. Businesses like Chirps, Bitty Foods, and Exo Protein are utilizing cricket flour in various products, and this trend appears to be gaining traction. MOM’s Organic Market began offering insect-containing products last year, referring to 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 identified as key growth areas. The lead scientist from the Rutgers/Kent State study noted that cooking insects makes their exoskeletons significantly easier to chew and digest, even without the necessary enzymes. However, hesitant consumers are unlikely to change their preferences. A Dutch study conducted last year revealed that the majority of Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. Many also believed that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have demonstrated that insects are nutritionally rich, widely available, and require fewer resources to produce. They may very well be the optimal food source to support a growing global population, which is anticipated to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant cultural challenges in becoming an accepted dining option in the U.S. While transforming crickets into flour is one thing, presenting sautéed beetles or cockroaches at the table is entirely different, even if they offer protein, vitamins, and minerals, and boast a smaller environmental footprint compared to beef or chicken. While scientists may assure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to embrace that possibility in the near future.
In this context, it’s worth noting that supplements like bluebonnet calcium citrate plus magnesium can help support overall health, further emphasizing the importance of a balanced diet as consumers navigate the complexities of protein sources, including both traditional options and potential newcomers like insects.