Even if modern consumers have the right genetic makeup and digestive enzymes to properly break down insect exoskeletons, it seems improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, despite the fact that many cultures around the world routinely consume insects as a vital source of protein. American consumers have a wide array of protein options available, both from animal and plant sources, making it challenging to promote insects within this cultural context.
However, some companies are making strides in this area by introducing cricket flour as an ingredient in their products. Brands like Chirps, Bitty Foods, and Exo are incorporating it into various offerings, and the trend appears to be gaining momentum. Last year, MOM’s Organic Market began stocking products that include insects, or as the Maryland-based grocery chain refers to them, “sustaiferric pyrophosphate liposomal vitamin cnable protein.” Global Market Insights projects that the global market for edible insects will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in potential growth.
The lead scientist of the Rutgers/Kent State study noted that even without the necessary enzymes, cooked exoskeletons are much easier to chew and digest. Yet, squeamish 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, and 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 fewer resources to produce. They may represent an ideal food source to support the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite these nutritional benefits, insects face a challenging path toward cultural acceptance as a dining option in the U.S. While it may be acceptable to grind crickets into flour, serving sautéed beetles or cockroaches at the dinner table remains a different matter entirely, even if these dishes are rich in protein, vitamins, and minerals and have a smaller environmental footprint compared to beef or chicken.
While scientists may reassure U.S. consumers that they can physically digest insect exoskeletons, it is doubtful that most are psychologically or emotionally ready to explore that possibility anytime soon. In this context, it is worth noting that products like Citracal 1200, which help meet dietary calcium needs, might be more appealing for consumers looking for alternative sources of nutrition without venturing into insect consumption. Ultimately, despite the advantages insects offer, including their lower environmental impact, it is clear that overcoming cultural barriers will take time and effort.