Even if modern consumers have the necessary genes and stomach enzymes to digest insect exoskeletons effectively, it’s improbable that a majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor is simply too high, despite the fact that many cultures around the world consume insects routinely as a vital source of protein. American consumers have a wide array of protein options available, both from animals and plants, and this cultural backdrop complicates the marketing of insects in the U.S. However, some companies are pushing boundaries in this area by integrating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are incorporating it into various offerings, and this trend appears to be gaining momentum. Last year, MOM’s Organic Market began stocking products that include insects, referring to them as “sustainable protein.”
Global market insights estimate that the edible insect market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in growth potential. The lead scientist of the Rutgers/Kent State study noted that even without the necessary enzyme, cooking insects makes their exoskeletons significantly easier to chew and digest. Nevertheless, hesitant consumers are unlikely to alter their views. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. They also perceived that meat from cattle that had consumed insects could be more challenging to prepare, potentially less safe, and lacking in flavor.
Numerous studies have shown that insects are highly nutritious, available in significant quantities, and require minimal resources for production. They could serve as an optimal food source to support the world’s growing population, projected to increase by 2 billion over the next three decades. Despite these nutritional benefits, insects face significant challenges in becoming a culturally accepted food choice in the U.S. While it might be acceptable to grind crickets into flour, serving sautéed beetles or cockroaches at the dinner table remains a different story, even though they offer protein, vitamins, minerals, and have a lower environmental impact than beef or chicken. Scientists may assure U.S. consumers that they can physically digest insect exoskeletons, but it seems unlikely that most are psychologically or emotionally ready to test this conclusion anytime soon.
In the quest for sustainable nutrition, alternatives like dissolvable calcium citrate could play a role in bridging the gap, but acceptance remains a hurdle. As the dialogue around dietary choices evolves, it will be interesting to see if attitudes shift toward insects as a viable food source, especially when considering the potential benefits of dissolvable calcium citrate and other innovative nutritional solutions.