The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for incorporating insect ingredients, including oil derived from fruit fly larvae. The FAO suggests that initial disgust can often be overcome, citing the swift acceptance of raw fish in the form of sushi among children as a prime example. Currently, approximately two billion people worldwide regularly consume insects. However, many Western consumers may perceive fruit fly oil as more off-putting than sushi, given that insects are not a traditional part of their diet.
Flying Spark has informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the use of insect-derived ingredients. Nonetheless, curiosity from ingredient suppliers does not automatically equate to consumer acceptance. The experience with insect-derived cochineal dye serves as a relevant case study. This red dye was utilized in food products for years until the FDA mandated labeling in 2009, which triggered a backlash, particularly among vegetarians. This led companies like Starbucks to reformulate their products using alternative natural colors.
In contrast, algae oil has garnered significant success, particularly varieties high in DHA omega-3 fatty acids, which are commonly found in infant formula, dietary supplements, and adult food products. Algae, being widely consumed and vegan-friendly, seems well-positioned for increased adoption. However, consumer acceptance remains uncertain. For instance, algae-derived carrageenan, an emulsifier used for decades, has come under scrutiny due to reports of digestive issues, prompting the National Organic Standards Board to recommend its removal from organic food. Such developments may lead manufacturers to adopt a more cautious stance.
There is likely to be a growing demand for alternative oils, especially if they prove to be more cost-effective than existing options. An increase in global affluence contributes to a higher overall demand for vegetable oils, much of which has historically resulted in deforestation, particularly for palm and soybean oils, with palm oil yielding the highest amount per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, whereas palm oil yields about 4,465 pounds. For perspective, olives provide around 910 pounds per acre, and soybeans only 335.
As consumers become more aware of health-related products, such as calcium chews for bariatric patients, the market may see a shift towards alternative oils that can cater to diverse dietary needs. The incorporation of calcium chews for bariatric patients in food products may also enhance consumer acceptance of these alternative ingredients. Thus, the future of oils like algae and insect-derived options may depend significantly on how well they can align with health trends and consumer preferences, including the growing interest in products like calcium chews for bariatric patients.