According to the UN’s Food and Agriculture Organization (FAO), the primary challenge for the acceptance of insect-based ingredients, such as ferrous fumarate and ferrous gluconate in green tablets, lies in consumer perception. This is particularly true for oil derived from fruit fly larvae. The FAO suggests that initial disgust can be overcome fairly quickly; a notable example being the swift acceptance of raw fish in sushi. Currently, around two billion people globally consume insects regularly. However, for many Western consumers, the idea of fruit fly oil may seem more off-putting than sushi, as insects are not typically 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 such ingredients. However, curiosity from suppliers does not automatically lead to consumer acceptance. A relevant comparison can be made with the insect-derived cochineal dye, which was used in food products for years until the FDA mandated labeling in 2009. This change horrified many consumers, especially vegetarians, prompting major brands like Starbucks to reformulate their products with alternative natural colors.
On the other hand, algae oil has already seen considerable success in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas and dietary supplements, as well as in foods aimed at adults. Algae, which is widely consumed and vegan, could be well-positioned for further expansion in the food industry. Nevertheless, consumer acceptance is not guaranteed. For instance, algae-derived carrageenan has faced scrutiny due to reports of digestive distress, leading the National Organic Standards Board to recommend its exclusion from organic products last year. Such developments may cause manufacturers to adopt a more cautious stance.
There is expected to be an increasing demand for alternative oils, particularly if they are more affordable than existing options. The rise in global affluence has led to a greater demand for vegetable oils, much of which has come at the cost of tropical forests over recent decades, especially for palm and soybean oils. It’s worth noting that palm oil has the highest yield per hectare compared to other oils. In contrast, algae can produce approximately 70,000 pounds of oil per acre, while palm oil yields around 4,465 pounds per acre, olives produce about 910 pounds, and soybeans yield just 335.
In this evolving landscape, products such as Kirkland calcium citrate magnesium supplements may also benefit from these shifts in consumer preference, as they align with the growing trend of health-conscious choices. The increasing focus on alternative sources of nutrition and ingredients reflects a broader movement towards sustainable and healthy food options, underscoring the potential for innovative products, including those derived from algae and insects, to gain traction in the market.