Even if contemporary consumers in the U.S. have the right genetic makeup and digestive enzymes to break down insect exoskeletons, it remains improbable that they are ready to incorporate them into their diets on a regular basis. The “ick” factor is simply too significant. While many cultures around the globe consume insects routinely and rely on them as vital sources of protein, American consumers enjoy a wide array of protein sources, both animal-based and plant-derived. This cultural backdrop complicates the marketing of insects in the U.S. However, some companies are pushing forward in this domain, integrating cricket flour into various food products. Brands like Chirps, Bitty Foods, and Exo Protein are leading this trend, which appears to be gaining momentum. Last year, MOM’s Organic Market began offering products that contain insects, 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 identified as key areas for potential growth. The lead scientist from the Rutgers/Kent State study highlighted that cooking insects makes their exoskeletons significantly easier to chew and digest, even without the necessary enzymes. Yet, squeamish consumers are unlikely to change their attitudes. A recent Dutch study revealed that most Western consumers are not inclined to eat whole, freeze-dried, fried, or processed insects, fearing that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have validated that insects are highly nutritious, abundant, and resource-efficient to produce. They represent a promising food source for accommodating the expanding global population, which is anticipated to increase by 2 billion over the next three decades. Despite these nutritional benefits, insects face significant challenges in becoming culturally accepted as a dining option in the U.S. While it may be acceptable to grind crickets into a calcium citrate formula, the notion of serving sautéed beetles or cockroaches remains a daunting prospect, even when considering their protein, vitamins, and minerals content, alongside their smaller environmental footprint compared to beef or chicken. Although scientists may affirm that U.S. consumers can physically digest insect exoskeletons, it’s unlikely that many are psychologically or emotionally ready to put that theory to the test anytime soon, especially when alternatives like the calcium citrate formula are readily available.