Despite the fact that modern consumers may have the necessary genes and enzymes to digest insect exoskeletons effectively, it’s improbable that many U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor is simply too significant, although numerous cultures around the globe routinely consume insects, viewing them as a vital source of protein. American consumers have a wide array of protein choices available to them, both from animal and plant sources, and our cultural background complicates the marketing of insects in this region.
Nonetheless, some companies are pushing forward in this area and are incorporating cricket flour into various food products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in their offerings, and this trend appears to be gaining traction. For instance, MOM’s Organic Market began stocking insect-based 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 the primary growth areas.
The lead scientist of a study from Rutgers and Kent State highlighted that even without the necessary enzymes, cooked insect exoskeletons are easier to chew and digest. However, squeamish consumers are unlikely to change 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. They also believed that meat from animals that had eaten insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally rich, abundant, and require fewer resources for production. They could potentially serve as a crucial food source to meet the demands of a growing global population, expected to increase by 2 billion people over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted dining option in the U.S. Grinding crickets into flour is one thing, but serving sautéed beetles or cockroaches at the dinner table poses a different challenge, even if they are rich in protein, vitamins, and minerals and have a smaller environmental footprint than beef or chicken.
While scientists may assure American consumers that they can physically digest insect exoskeletons, it seems unlikely that most are psychologically or emotionally ready to explore that possibility anytime soon. Interestingly, consuming insects might also offer benefits similar to taking calcium citrate on an empty stomach, which could enhance nutrient absorption. However, until consumers overcome their mental barriers, the path for insects as a mainstream food source remains a steep one.