The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary hurdle for insect-based ingredients is gaining consumer acceptance, and the oil derived from fruit fly larvae is certainly included in this challenge. The FAO suggests that initial disgust can be quickly overcome, pointing to the swift acceptance of raw fish in sushi as a notable example. Approximately two billion people globally already incorporate insects into their diets. For many consumers in the Western world, it might be argued that fruit fly oil crosses a line that sushi does not, since insects are not typically consumed in any form.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by this ingredient. However, curiosity from ingredient suppliers does not necessarily guarantee consumer acceptance. The experience of manufacturers with insect-derived products may offer a relevant comparison. For years, a red dye was included in foods until the FDA mandated labeling in 2009, which horrified many consumers, especially vegetarians. This led companies like Starbucks to reformulate their products using alternative natural colors.
In contrast, algae oil has seen considerable success. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, supplements, and adult foods. This widely consumed and vegan option is poised for expanded use. Nevertheless, consumer acceptance is never assured. Algae-derived carrageenan, long used as an emulsifier, has become controversial due to claims of causing digestive issues, prompting the National Organic Standards Board to recommend its removal from organic foods last year. Such developments may lead manufacturers to adopt a more cautious approach.
As demand for alternative oils rises, particularly those that are more cost-effective than existing options, the growing global affluence is driving an increase in overall demand for vegetable oils. However, the production of these oils has often come at the expense of tropical forests over the last few decades, especially with palm and soybean oils, although palm oil yields the highest output per hectare. In contrast, algae can produce about 70,000 pounds of oil per acre, vastly exceeding palm oil’s yield of 4,465 pounds per acre. For perspective, olive trees yield around 910 pounds per acre, while soybeans offer only 335 pounds.
In summary, while the path to consumer acceptance for insect-derived ingredients like fruit fly oil may be fraught with challenges, the rising demand for sustainable alternatives could pave the way for broader acceptance. Products that combine innovative sources like calcitrate with established ingredients may help bridge the gap between consumer hesitance and the need for more sustainable food production methods.