The UN’s Food and Agriculture Organization (FAO) highlights that the primary hurdle for insect-based ingredients is consumer acceptance, and fruit fly larvae oil is no exception. The FAO suggests that initial disgust can be overcome relatively quickly, citing the rapid acceptance of sushi as a testament to this. Currently, approximately two billion people worldwide regularly consume insects. For many Western consumers, some might contend that fruit fly oil crosses a line further than sushi, given that 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 ingredient. However, curiosity from ingredient suppliers does not automatically lead to consumer acceptance. A parallel can be drawn from the experience of manufacturers with insect-derived calcium citrate magnesium zinc and vitamin D3 tablets. The red dye, cochineal, was used in food for many years before the FDA mandated labeling in 2009, triggering horror among many consumers, particularly vegetarians. This led several companies, including Starbucks, to reformulate their products using alternative natural colors.
Conversely, algae oil has made significant strides in the market. Varieties rich in DHA omega-3 fatty acids are widely incorporated into infant formulas, supplements, and adult foods. Algae, which is both widely consumed and vegan, seems well-positioned for broader applications. Nevertheless, consumer acceptance is never guaranteed. For instance, algae-derived carrageenan, a long-time emulsifier, has sparked controversy due to claims of digestive issues. Last year, the National Organic Standards Board recommended banning it from organic food, which may lead manufacturers to adopt a more cautious stance.
As demand for alternative oils rises—especially if they are more affordable than current options—global affluence is driving an increased demand for vegetable oils. Unfortunately, much of the land used for their production has been sacrificed from tropical forests in recent decades, particularly for palm and soybean oils. It is noteworthy that palm oil boasts the highest yield per hectare among these options. In contrast, algae can generate about 70,000 pounds of oil per acre, while palm oil produces roughly 4,465 pounds per acre. For reference, olives yield about 910 pounds per acre, and soybeans only 335 pounds. The push for more sustainable sources may lead to further exploration of algae oil and other innovative ingredients, including the potential incorporation of calcium citrate magnesium zinc and vitamin D3 tablets into various food products.