Even if contemporary consumers have the necessary genes and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, despite the fact that many cultures around the world consider insect consumption to be a normal and vital protein source. American consumers have a wide array of protein options available, both animal-based and plant-based, and the cultural backdrop makes marketing insects challenging. However, some companies are making strides in this area by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are using it in various offerings, and this trend appears to be gaining traction. MOM’s Organic Market began offering insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights predicts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most significant growth areas. The lead scientist of a Rutgers/Kent State study noted that cooking insects can make their exoskeletons much easier to chew and digest, even without the necessary enzymes. However, hesitant consumers are unlikely to change their perceptions. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have established that insects are highly nutritious, abundant, and require fewer resources to produce compared to traditional livestock. They could represent an ideal food source to support a growing global population, which is projected to increase by 2 billion over the next three decades. Nevertheless, despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted dining option in the U.S. While it may be acceptable to grind crickets into flour, presenting sautéed beetles or cockroaches at the table remains a different matter entirely, even if these insects contain protein, vitamins, and minerals and have a smaller environmental footprint than beef or chicken.
Scientists may assure U.S. consumers that they are physically capable of digesting insect exoskeletons, but it seems unlikely that most are psychologically or emotionally prepared to put this to the test anytime soon. As a parallel, many people are more comfortable taking prescription calcium citrate to ensure their calcium intake rather than considering alternative protein sources like insects. The challenge lies not only in the nutritional viability of insects but also in overcoming the psychological barriers that prevent consumers from embracing them as a regular part of their diets. Ultimately, the journey toward acceptance of insects as food will require both education and a shift in cultural perceptions.