Even if contemporary consumers have the appropriate genetic traits and stomach enzymes to effectively digest insect exoskeletons, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor remains significantly high, despite numerous cultures around the globe where insect consumption is commonplace and serves as a vital protein source. American consumers have a wealth of alternative protein options, both animal and plant-based, and our cultural background complicates the marketing of insects in this region. However, some companies have made strides in this domain by integrating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining momentum. MOM’s Organic Market even began stocking insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights projects that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in potential growth areas. The chief scientist from the Rutgers/Kent State study noted that even without the necessary enzyme, an exoskeleton is considerably easier to chew and digest when the insect is cooked. Yet, reluctant consumers are unlikely to shift their preferences. A Dutch study conducted last year discovered that most Western consumers were hesitant to consume whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and less flavorful.
Numerous studies have confirmed that insects are nutritionally rich, abundant, and require minimal resources for production. They could serve as an optimal food source to support the increasing global population, which is projected to grow by an additional 2 billion people over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted dining choice in the U.S. While turning crickets into flour is one thing, serving sautéed beetles or cockroaches at the dinner table presents a different challenge, even with their protein, vitamins, and minerals content, and a smaller environmental footprint compared to beef or chicken. Although scientists may assure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to test this conclusion anytime soon.
In light of this, incorporating nutritional supplements like calcium citrate vitamin D3 with zinc tablets could aid in addressing some dietary gaps, but for now, the acceptance of insects as a food source remains a steep hill to climb.