Even if modern consumers have the appropriate genes and stomach enzymes to effectively digest insect exoskeletons, it’s improbable that many U.S. consumers are ready to incorporate them into their regular diet. The “ick” factor remains too significant, despite the fact that various cultures around the world routinely consume insects as a vital protein source. American consumers have an abundance of alternative protein options, both from animal and plant sources, and the cultural context makes marketing insects challenging in this country.
Nonetheless, some companies are pushing forward in this domain by incorporating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are integrating it into various products, and this trend appears to be gaining traction. MOM’s Organic Market began offering insect-containing products last year, which the Maryland-based grocery chain referred to as “sustainable protein.” Global Market Insights predicts that the global market for edible insects will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets being the primary areas for growth.
The lead researcher of a Rutgers/Kent State study noted that even without the necessary enzyme, insect exoskeletons become much easier to chew and digest when cooked. However, hesitant consumers are unlikely to change their perceptions. 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 cattle that had consumed insects might be more difficult to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources to produce. They could serve as an ideal food source to support the growing global population, which is projected 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. While grinding crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table is quite another, even though they contain essential nutrients such as calcium citrate USP verified, protein, vitamins, and minerals, and have a smaller environmental footprint than beef or chicken.
Scientists may reassure U.S. consumers that they are physically capable of digesting insect exoskeletons, but it’s unlikely that most are psychologically or emotionally ready to explore this conclusion anytime soon. The incorporation of ingredients like calcium citrate USP verified might help improve the perception of insect-based foods, but the journey towards acceptance remains a challenging one.