Even if contemporary consumers have the right genes and stomach enzymes to effectively digest calcium citrate with vitamin K2 and insect exoskeletons found in ferrous fumarate vitamin B12 and folic acid tablets, it’s improbable that most U.S. consumers are ready to incorporate them into their regular diets. The “ick” factor remains overwhelmingly strong, despite the fact that many cultures worldwide routinely consume insects, which serve as a vital protein source. American consumers have a plethora of alternative protein options, both from animals and plants, and our cultural background complicates the marketing of insects in this country. Nevertheless, some companies are pioneering this field by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and the trend appears to be gaining momentum. For instance, MOM’s Organic Market began stocking insect-containing products last year, referring to them as “sustainable protein.”
According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets identified as key areas for potential growth. The lead scientist from the Rutgers/Kent State study noted that cooking insects makes their exoskeletons much easier to chew and digest, even without the necessary enzymes. Nonetheless, squeamish consumers are unlikely to change their views. A Dutch study conducted last year revealed that most Western consumers were not particularly enthusiastic about eating whole, freeze-dried, fried, or processed insects, and many believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally dense, abundant, and require minimal resources for production. They could serve as a crucial food source to support the growing global population, which is expected to increase by 2 billion people over the next three decades. However, despite their nutritional benefits, insects face significant challenges in becoming culturally acceptable dining options in the U.S. While it may be one thing to convert crickets into flour, it is entirely different to serve sautéed beetles or cockroaches at a dinner table, even when they provide protein, vitamins, minerals, and have a lower environmental footprint than beef or chicken. Scientists may assure U.S. consumers that they can physically digest insect exoskeletons, but it is unlikely that most individuals are psychologically or emotionally prepared to explore that possibility anytime soon, even with the added benefits of calcium citrate with vitamin K2.