The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for insect-based ingredients, including oil derived from fruit fly larvae. The FAO asserts that feelings of disgust can change relatively swiftly, citing the rapid acceptance of raw fish in sushi as a prime example. Approximately two billion people globally already incorporate insects into their diets. However, some might contend that fruit fly oil is seen as more extreme than sushi among many Western consumers, as insects are not typically consumed in these cultures.
Flying Spark has informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies do not find the ingredient off-putting. Nevertheless, curiosity from ingredient suppliers does not automatically lead to broader consumer acceptance. The experience with insect-derived cochineal can serve as a relevant comparison. This red dye was utilized in foods for many years until the FDA mandated labeling in 2009, which horrified many consumers, especially vegetarians. Consequently, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In contrast, algae oil has already seen considerable success. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formula, supplements, and adult food products. As a widely consumed and vegan option, algae is well-positioned for more extensive application. However, consumer acceptance is never guaranteed. For instance, algae-derived carrageenan, an emulsifier used for decades, has faced controversy due to reports of digestive issues. Last year, the National Organic Standards Board suggested that it should no longer be allowed in organic foods, which may lead manufacturers to adopt a cautious stance.
Demand for alternative oils is likely to increase, especially if they are more affordable than current options. Rising global affluence contributes to overall demand for vegetable oils. Unfortunately, much of the land used for their production has come at the cost of tropical forests over recent decades, particularly for palm and soybean oils, with palm oil yielding the highest output per hectare. In comparison, algae can produce around 70,000 pounds of oil per acre, while palm oil yields about 4,465 pounds per acre. For context, olives generate approximately 910 pounds per acre, and soybeans yield just 335 pounds.
With the growing interest in sustainable sources, products like barimelts calcium could gain traction as alternatives to traditional oils. As we explore new options, the potential for ingredients like fruit fly oil or algae oil remains contingent on overcoming consumer biases while ensuring that these innovations meet the evolving demands of the market.