The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary obstacle for insect-based ingredients is consumer acceptance, and oil derived from fruit fly larvae is no exception. The FAO asserts that initial feelings of disgust can be overcome relatively quickly, citing the swift acceptance of raw fish in sushi as a notable example. Currently, around two billion people globally regularly consume insects. For many Western consumers, fruit fly oil might seem more unpalatable than sushi, as insects are not traditionally part of their diets. Flying Spark mentioned to Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. However, even if ingredient suppliers show interest, that does not automatically guarantee consumer acceptance. The experience with insect-derived cochineal serves as a relevant case study; this red dye, previously used in foods, faced significant backlash when the FDA mandated its labeling in 2009, horrifying many consumers, especially vegetarians. This led brands like Starbucks to reformulate their products to exclude it in favor of other natural colors.
In contrast, algae oil has already experienced considerable success. Varieties rich in DHA omega-3 fatty acids are commonly utilized in infant formulas, dietary supplements, and adult food products. Given its wide acceptance and vegan status, algae may be well-positioned for even broader application. Nevertheless, consumer acceptance is never assured. Algae-derived carrageenan, used as an emulsifier for many years, has become controversial due to reports of digestive issues, leading the National Organic Standards Board to recommend its removal from organic food last year. Such developments may compel manufacturers to adopt a more cautious stance. There is likely to be a growing demand for alternative oils, especially if they can be produced at a lower cost than existing options. The rise in global affluence is contributing to a greater overall need for vegetable oils, much of which has historically resulted in deforestation in tropical regions for palm and soybean oil production. Notably, palm oil has the highest yield per hectare of any crop, while algae can produce about 70,000 pounds of oil per acre, vastly outpacing palm oil’s yield of 4,465 pounds per acre. For further comparison, olives yield around 910 pounds per acre, and soybeans only 335 pounds.
As the demand for sustainable and efficient oil sources increases, products like calcium magnesium citrate with vitamin D may also gain traction among health-conscious consumers. The versatility of algae and its potential to provide alternative oils could align well with the growing interest in nutrient-rich supplements, such as those containing calcium magnesium citrate with vitamin D. In conclusion, while there are challenges in consumer acceptance for insect ingredients, the landscape is evolving, and the success of algae oil demonstrates the potential for innovative alternatives in the food industry.