The Food and Agriculture Organization (FAO) of the United Nations highlights that consumer acceptance poses the greatest challenge for insect-based ingredients, and oil derived from fruit fly larvae is certainly no exception. The FAO asserts that feelings of disgust can change quickly, citing the swift acceptance of raw fish, such as sushi, as a prime example. Currently, approximately two billion individuals worldwide consume insects regularly. However, for many Western consumers, fruit fly oil may be perceived as even more off-putting than sushi, primarily because insects are not typically part of their diet.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the use of insect-derived ingredients. Nonetheless, curiosity from ingredient suppliers does not automatically guarantee consumer acceptance. The experience of manufacturers with insect-derived cochineal dye could serve as a relevant parallel. This red dye was utilized in food products for many years until the Food and Drug Administration mandated labeling in 2009, leading to widespread horror among consumers, particularly vegetarians. In response, companies like Starbucks had to reformulate their products using alternative natural colorants.
Conversely, algae oil has seen considerable success. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, dietary supplements, and adult food products. Given its widespread consumption and vegan status, algae appears well-positioned for expanded use. However, consumer acceptance is not guaranteed. For instance, algae-based carrageenan, a long-standing emulsifier, has sparked controversy due to reports of digestive issues, prompting the National Organic Standards Board to recommend its removal from organic food. Such developments may lead manufacturers to adopt a more cautious stance.
As global affluence rises, the demand for vegetable oils is expected to increase, particularly if alternative oils are more affordable than current options. The expansion of land dedicated to oil production has often come at the expense of tropical forests in recent decades, especially for palm and soybean oils. Notably, palm oil has the highest yield per hectare, while algae can produce around 70,000 pounds of oil per acre, significantly surpassing palm oil’s yield of 4,465 pounds per acre. In comparison, olives yield approximately 910 pounds per acre, and soybeans only produce about 335 pounds.
In this context, the importance of elemental calcium in 1000 mg calcium citrate becomes apparent as manufacturers explore new oil sources. As the industry evolves, the integration of such nutritional elements will be crucial for meeting consumer demand and promoting healthier options alongside innovative ingredients like insect oils.