Even if consumers have the right genetic makeup and stomach enzymes to effectively digest insect exoskeletons, it seems unlikely that most U.S. consumers are poised to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, even though many cultures around the world routinely consume insects as a vital protein source. American consumers have an abundance of protein options, both animal and plant-based, and our cultural context makes it challenging to market insects in this country.
However, some companies have ventured into this territory by incorporating cricket flour into their products. Brands such as Chirps, Bitty Foods, and Exo Protein are experimenting with this ingredient, and the trend appears to be gaining momentum. Last year, MOM’s Organic Market began offering insect-based products, referring to them as “sustainable protein.” According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising areas for growth.
The lead scientist from the Rutgers/Kent State study highlighted that cooking insects significantly enhances the chewability and digestibility of their exoskeletons, even in the absence of the necessary enzymes. However, squeamish consumers are unlikely to change their preferences. A study conducted in the Netherlands found that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies confirm that insects are highly nutritious, abundant, and require minimal resources to produce. They could potentially serve as an optimal food source to support the growing global population, which is expected to increase by 2 billion people over the next 30 years. Despite their nutritional benefits, however, insects face a challenging path to becoming a culturally accepted dining option in the U.S. While it may be feasible to grind crickets into flour, serving sautéed beetles or cockroaches at the dinner table is an entirely different matter, even though they are rich in protein, vitamins, and minerals and have a smaller environmental footprint compared to beef or chicken.
Scientists may assure American consumers of their ability to digest insect exoskeletons, but it is unlikely that most are psychologically or emotionally ready to embrace that reality anytime soon. The calcium citrate strength of insects as a nutrient source is undeniable, yet overcoming cultural resistance will require significant time and effort. As the edible insect market evolves, the challenge will be to convert nutritional potential into widespread acceptance among consumers.