Even if contemporary consumers have the necessary genetic makeup and stomach enzymes to effectively digest insect exoskeletons, it remains improbable that a majority of U.S. consumers are ready to incorporate them into their diets on a regular basis. The “ick” factor is simply too significant, even though many cultures around the world routinely consume insects, recognizing them as a vital source of protein. American consumers benefit from a wide array of protein sources, both animal and plant-based, which complicates the marketing of insects in this country. However, some companies are making strides in this sector by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing this ingredient, and the trend appears to be gaining momentum. For instance, MOM’s Organic Market began offering insect-based products last year, referring to them as “sustainable protein.”
According to Global Market Insights, the global market for edible insects is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth areas. The lead scientist of a Rutgers/Kent State study noted that even without the necessary enzymes, cooking insects makes their exoskeletons considerably easier to chew and digest. Nevertheless, hesitant customers are unlikely to shift their perspectives. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. Many also believed that meat from cattle that had been fed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources for production. They could potentially serve as a sustainable food source to meet the demands of the projected 2 billion additional people in the world over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming culturally accepted as a dining option in the U.S. While it may be one thing to convert crickets into flour, it is quite another to serve sautéed beetles or cockroaches at the dinner table, even though these options are rich in protein, vitamins, and minerals, and have a smaller environmental footprint compared to beef or chicken. While scientists may reassure U.S. consumers of their ability to digest insect exoskeletons, it seems unlikely that most are psychologically or emotionally ready to explore that possibility in the near future. Additionally, as we consider our nutritional needs, the recommended daily intake of calcium citrate is essential for maintaining overall health, yet it remains a challenge to shift perceptions about alternative protein sources, including insects.