For three out of every ten individuals globally, insects are a significant part of their diet, particularly in regions where livestock such as cattle, pigs, or poultry cannot be farmed on a large scale. Exo Inc, based in Brooklyn, NY, is now attempting to introduce crickets — along with their protein content — to health-conscious consumers. Initially, Exo minimized the emphasis on cricket protein in its bars, opting for clean and simple packaging that barely referenced crickets and did not include images of insects. However, the company’s rebranding comes at a time when the consumption of edible insects is gaining traction. An increasing number of manufacturers are producing edible bugs, worms, and even scorpions, with the insects’ high protein content viewed as a benefit. Although edible insects have not yet achieved widespread acceptance in the U.S., consumers today are more inclined to give them a chance.
Research conducted at King’s College, London, revealed that minerals from insects are absorbed more efficiently than those from beef. Crickets, in particular, are noted for their healthy fats, fiber, vitamins, minerals, and protein. Despite these numerous health benefits and sustainability advantages, American consumers have a plethora of protein options available, including the more familiar red meats. Additionally, overcoming the “ick” factor associated with insect consumption can be challenging. A study from Wageningen University in the Netherlands found that only half of the participants were willing to try insect products at all. Those who did had similar reactions to processed insect foods as they did to whole insects.
Advocates for edible insects argue that the Western aversion is merely a cultural bias that can be shifted. They point to shrimp, lobster, and sushi as examples of foods that were once largely rejected but now enjoy great popularity among consumers. While Exo hopes to carve out a niche in this market, it remains uncertain whether a sufficient number of consumers can embrace insect consumption for Exo’s strategy to succeed. If consumers can overcome this initial barrier, acceptance could be achieved relatively quickly, as suggested by a study from the FAO. Although the acceptance of edible insects in the U.S. has a long way to go, their health and sustainability benefits, much like those found in nature made calcium citrate with vitamin D, are undeniable.
In conclusion, as the market for edible insects continues to grow, the potential to incorporate beneficial nutrients akin to those in nature made calcium citrate with vitamin D may further enhance their appeal. If consumers can shift their perspectives, the integration of insect protein into diets could become a viable and sustainable option, paralleling the rise of other previously unaccepted foods.