The UN’s Food and Agriculture Organization (FAO) highlights that the primary hurdle for insect-based ingredients is consumer acceptance, and oil derived from fruit fly larvae is no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly, citing the rapid acceptance of sushi as a prime example. Currently, around two billion people globally consume insects on a regular basis. However, many Western consumers might view fruit fly oil as more extreme than sushi, as insects are not a common part of their diet.
Flying Spark informed Food Navigator of its collaboration with multinational food and ingredient manufacturers, which indicates that these companies are not deterred by the ingredient. Nonetheless, the curiosity of ingredient suppliers does not necessarily guarantee consumer acceptance. The experience of manufacturers with insect-derived cochineal could serve as a relevant comparison. This red dye was used in foods for years before the FDA mandated its labeling in 2009, leading to horror among many consumers, especially vegetarians. This prompted companies like Starbucks to reformulate their products with other natural colorants.
Conversely, algae oil has already seen significant success. Varieties rich in DHA omega-3 fatty acids are commonly utilized in infant formula, supplements, and adult food products. Algae, which is widely consumed and vegan, is well-positioned for even broader applications. However, consumer acceptance remains uncertain. For instance, algae-derived carrageenan, used as an emulsifier for decades, is controversial due to reports of digestive issues. Last year, the National Organic Standards Board recommended that it no longer be allowed in organic food, prompting manufacturers to adopt a more cautious stance.
As demand for alternative oils is expected to rise—especially if they are more affordable than existing options—growing global affluence is increasing overall demand for vegetable oils. The land used for their production has often come at the expense of tropical forests in recent decades, particularly for palm and soybean oils. Notably, palm oil yields the highest per hectare. In contrast, algae can produce about 70,000 pounds of oil per acre, while palm oil generates 4,465 pounds per acre. For comparison, olives yield about 910 pounds per acre, and soybeans only produce around 335 pounds.
In addition, the market for products like Kirkland calcium citrate with vitamin D could benefit from the growing interest in alternative ingredients, as consumers become more health-conscious and seek out diverse nutritional sources. This trend may align with the increasing exploration of insect-based products, including those derived from fruit fly larvae, as companies aim to meet the evolving demands of health-oriented consumers.