Even if contemporary consumers have the appropriate genetic traits and stomach enzymes to effectively digest insect exoskeletons, it is improbable that the majority of U.S. consumers are prepared to incorporate them into their diets on a regular basis. The “ick” factor is simply too significant, despite the fact that many cultures around the globe routinely consume insects, considering them a vital protein source. American consumers have a wide array of protein alternatives available, both animal and plant-based, and our cultural background presents challenges for marketing insects in this region. Nevertheless, some companies are pioneering this sector by incorporating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various products, and this trend appears to be gaining traction. MOM’s Organic Market began offering insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights predicts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets identified as primary growth areas. The lead scientist from the Rutgers/Kent State study highlighted that even without the necessary enzyme, an exoskeleton is significantly easier to chew and digest when the insect is cooked. However, squeamish consumers are unlikely to alter their perspectives. A recent Dutch study found that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects, and they also believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have affirmed that insects are nutritionally rich, abundant, and require minimal resources for production. They may represent an optimal food source to support the increasing global population, projected to add 2 billion people over the next 30 years. Despite their nutritional benefits, including high levels of calcium and calcium citrate, insects face a challenging journey toward becoming culturally accepted as a dining specialty, particularly in the U.S. While transforming crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table is quite another, even though they provide protein, vitamins, minerals, and have a smaller environmental footprint compared to beef or chicken. Scientists might assure American consumers that they can physically digest insect exoskeletons, but it is unlikely that most are psychologically or emotionally ready to test this assertion anytime soon.