The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary hurdle for insect-based ingredients is gaining consumer acceptance, and fruit fly larvae oil is no exception. The FAO suggests that feelings of disgust can be quickly overcome, citing the swift acceptance of sushi as a prime example. Currently, about two billion people worldwide regularly consume insects. However, many Western consumers might argue that fruit fly oil pushes the boundaries further than sushi, as insects are not a common part of their diet.
Flying Spark informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Nevertheless, even if ingredient suppliers show interest, this does not guarantee consumer acceptance. The experience with cochineal, an insect-derived red dye, serves as a relevant parallel. This dye was included in foods for years until the FDA mandated labeling in 2009, which horrified many consumers, especially vegetarians. As a result, companies like Starbucks had to reformulate their products using other natural colors.
In contrast, algae oil has seen significant success in the market. Varieties rich in DHA omega-3 fatty acids are widely incorporated into infant formulas, supplements, and adult foods. Algae, being a popular vegan alternative, is well-positioned for further expansion. However, consumer acceptance is not always guaranteed. For instance, carrageenan, derived from algae and commonly used as an emulsifier for decades, has faced controversy due to reports of digestive issues. Last year, the National Organic Standards Board suggested it should no longer be allowed in organic food, prompting manufacturers to adopt a more cautious stance.
As demand for alternative oils increases—especially if they are more affordable than current options—global affluence drives overall demand for vegetable oils. However, the production of these oils has often come at the expense of tropical forests over 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 around 4,465 pounds, olives produce about 910 pounds, and soybeans only 335 pounds.
In light of these developments, the issue of calcium citrate allergy may also play a role in consumer choices regarding alternative oils. As manufacturers consider the implications of various ingredients, including potential allergens, they must navigate the complex landscape of consumer preferences and health concerns. Ultimately, as the market evolves, understanding and addressing concerns like calcium citrate allergy will be crucial for the successful integration of alternative oils like fruit fly oil and algae oil into mainstream diets.