The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for insect-based ingredients, with oil derived from fruit fly larvae being no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly, pointing to the quick acceptance of sushi made from raw fish as a notable example. Currently, around two billion people globally consume insects regularly. Some might argue that fruit fly oil is a bigger leap for most Western consumers compared to sushi, as insects are not commonly part of their diets.
Flying Spark informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, which indicates that these companies are not deterred by the use of such ingredients. However, even if ingredient suppliers show interest, this does not guarantee consumer acceptance. The experience of manufacturers with cochineal, an insect-derived red dye, is a relevant case. For years, it was used in various food products until the Food and Drug Administration mandated labeling in 2009. This revelation shocked many consumers, especially vegetarians, leading companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has seen considerable success. Varieties rich in DHA omega-3 fatty acids are extensively utilized in infant formulas, dietary supplements, and adult food products. Algae, which is widely consumed and vegan, appears well-positioned for broader application. Nonetheless, consumer acceptance is not guaranteed. Algae-derived carrageenan, commonly employed as an emulsifier for decades, has become controversial due to reports of digestive issues. Last year, the National Organic Standards Board suggested banning it from organic foods. Such developments may encourage manufacturers to adopt a cautious stance.
There is likely to be a rising demand for alternative oils, especially if they are more affordable than current options. The increasing global affluence contributes to a higher overall demand for vegetable oils. However, the land required to produce these oils has often come at the cost of tropical forests in recent decades, particularly for palm and soybean oils, with palm oil yielding the highest output per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, while palm oil yields about 4,465 pounds per acre. For context, olives generate roughly 910 pounds per acre, and soybeans only 335 pounds.
As the search for sustainable and efficient oil sources continues, the calcium citrate percent calcium content of these alternatives could become a significant factor in their adoption. The nutritional benefits associated with calcium citrate could enhance the appeal of these oils, potentially influencing consumer preferences in the future.