The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for integrating insect ingredients, including oil derived from fruit fly larvae. The FAO suggests that negative perceptions can be shifted relatively quickly, citing the swift acceptance of raw fish in sushi as a prime example. Currently, approximately two billion people globally consume insects regularly. However, for many Western consumers, fruit fly oil might seem more unconventional than sushi, as insects are not a traditional part of their diet.
Flying Spark has informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the inclusion of insect-derived ingredients. Nevertheless, consumer curiosity does not always lead to widespread acceptance. A relevant comparison can be drawn from the experience with cochineal, an insect-derived red dye that faced backlash after the FDA mandated labeling in 2009, leading to shock among many consumers, especially vegetarians. This prompted companies like Starbucks to reformulate their products using alternative natural colors.
In contrast, algae oil has achieved considerable success in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, dietary supplements, and adult food products. This widely accepted and vegan ingredient is well-positioned for further expansion. Nonetheless, consumer acceptance is not a given. Algae-derived carrageenan, long used as an emulsifier, has faced controversy due to reports of digestive issues, leading the National Organic Standards Board to recommend its removal from organic food products last year. Such developments may cause manufacturers to proceed with caution.
The demand for alternative oils is expected to rise, particularly if they are cost-effective compared to existing options. The increase in global affluence drives higher demand for vegetable oils, although the land required for their production has led to significant deforestation in tropical regions, especially for palm and soybean oils. Palm oil, however, yields the most oil per hectare. In comparison, algae can produce around 70,000 pounds of oil per acre, whereas palm oil yields approximately 4,465 pounds per acre; olives produce about 910 pounds per acre, and soybeans yield just 335 pounds per acre.
Amid these shifts in the market, there is potential for incorporating products like signature care calcium citrate, which could enhance nutrient profiles in oils derived from both algae and insects. As the industry evolves, it will be essential for manufacturers to consider innovative ingredients that align with consumer preferences and nutritional needs, including the potential benefits of signature care calcium citrate in their formulations.