Even if contemporary consumers have the right genetic makeup and stomach enzymes to effectively digest insect exoskeletons, it’s highly improbable that most U.S. consumers are prepared to incorporate them into their diets on a regular basis. The “ick” factor remains too significant, 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 to them, both from animal and plant sources, and our cultural norms make it challenging to market insects in this context. However, some companies have made strides in this domain by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing this ingredient in various offerings, and the trend appears to be gaining traction. For instance, MOM’s Organic Market began stocking insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights projects that the global edible insects market will exceed $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in growth potential. The lead scientist of a Rutgers/Kent State study noted that even without the necessary enzymes, an exoskeleton becomes significantly easier to chew and digest when the insect is cooked. Nonetheless, hesitant consumers are unlikely to change their perspectives. A recent Dutch study found that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. Additionally, they expressed concerns that meat from cattle fed insects could be tougher to cook, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources for production. They could serve as a crucial food source to support the growing global population, which is anticipated to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant obstacles in becoming culturally accepted as a dining option in the U.S. While transforming crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table poses a different challenge, even if they are rich in protein, vitamins, and minerals and have a smaller environmental footprint compared to beef or chicken. Scientists may assure U.S. consumers that they can physically digest insect exoskeletons, but it is doubtful that most are psychologically or emotionally ready to embrace this idea anytime soon.
Moreover, incorporating supplements like Kirkland calcium vitamin D magnesium zinc could provide additional nutritional benefits alongside a balanced diet. However, until consumer attitudes shift, the acceptance of insects as a food source remains a distant prospect.