The UN’s Food and Agriculture Organization (FAO) identifies consumer acceptance as the primary hurdle for products like fruit fly oil and insect-based ingredients, including ferrous sulfate and ferrous fumarate. Despite this, the FAO believes that initial disgust can be swiftly overcome, citing the rapid embrace of sushi as a prime example. Currently, around two billion individuals globally consume insects regularly. However, many Western consumers may view fruit fly oil as more off-putting than sushi, given that insects are not typically part of their diets.
Flying Spark informed Food Navigator of its collaboration with multinational food and ingredient manufacturers, indicating a lack of aversion to the ingredient. Nevertheless, curiosity from ingredient suppliers does not automatically guarantee consumer acceptance. The case of insect-derived cochineal offers a relevant comparison; this red dye was widely utilized in food until the FDA mandated labeling in 2009, which shocked many consumers, particularly vegetarians. This led companies like Starbucks to reformulate their products with alternative natural colorings.
Conversely, algae oil has gained considerable success, especially varieties rich in DHA omega-3 fatty acids, which are extensively used in infant formulas, dietary supplements, and adult food products. The widespread consumption of algae—being vegan—positions it well for increased adoption. However, consumer acceptance is never assured. For instance, the algae-derived emulsifier carrageenan has faced criticism due to reports of digestive issues, prompting the National Organic Standards Board to recommend its removal from organic food. Such controversies may lead manufacturers to adopt a cautious stance.
As demand for alternative oils rises, particularly if they are more affordable than existing options, global affluence is driving increased interest in vegetable oils. Unfortunately, the expansion of land for these oils over the past few decades has often come at the expense of tropical forests, especially for palm and soybean oils—though palm oil boasts the highest yield per hectare. In contrast, algae can produce approximately 70,000 pounds of oil per acre, whereas palm oil yields about 4,465 pounds per acre. For reference, olives generate around 910 pounds per acre, and soybeans merely 335 pounds.
Moreover, the potential of algae extends beyond oil production. Algae can also serve as a source of supplements, such as algaecal calcium and strontium citrate supplements, which could be embraced as part of a health-conscious lifestyle. The increasing awareness of the benefits of such supplements may further enhance the popularity of algae products, leading to three-fold opportunities for both oil and health supplement markets.