Even if contemporary consumers have the right genetic traits and digestive enzymes to effectively break down insect exoskeletons, it is improbable that a majority of U.S. consumers are prepared to incorporate them into their diets regularly. The “ick” factor remains overwhelmingly high, despite the fact that many cultures around the world routinely consume insects as a vital source of protein. American consumers have a wide array of protein sources available, both from animals and plants, and our cultural norms make it challenging to introduce edible insects as a viable food option. However, some companies are making strides in this area by integrating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining traction. Last year, MOM’s Organic Market began stocking insect-containing products, referring to them as “sustainable protein.”
Global Market Insights forecasts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth sectors. The lead researcher from the Rutgers/Kent State study noted that even in the absence of the necessary enzyme, an insect’s exoskeleton becomes significantly easier to chew and digest when cooked. Nonetheless, apprehensive consumers are unlikely to shift their perspectives. A Dutch study conducted last year revealed that most Western consumers were hesitant to eat whole, freeze-dried, fried, or processed insects, and they believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have established that insects are nutritionally dense, abundant, and require minimal resources for production. They could potentially serve as a crucial food source for the expanding global population, which is projected to increase by 2 billion people over the next 30 years. Despite their nutritional benefits, insects face significant hurdles in becoming an accepted culinary specialty in this country. Transforming crickets into flour is one thing; serving sautéed beetles or cockroaches at the dinner table is quite another, even if they provide protein, vitamins, and minerals while having a smaller environmental impact than beef or chicken. Although scientists may assure U.S. consumers that they are capable of digesting insect exoskeletons, it is doubtful that many are psychologically or emotionally ready to explore that possibility anytime soon.
In the meantime, consumers looking for alternative sources of nutrition might wonder how to take calcium citrate or similar supplements as they navigate their dietary choices. While insects may offer a sustainable protein option, there are plenty of other ways to ensure adequate nutrient intake without venturing into the realm of entomophagy. Ultimately, the journey toward acceptance of insects as a food source will require both time and a shift in cultural attitudes.