The UN’s Food and Agriculture Organization (FAO) highlights that the primary obstacle for insect-derived ingredients is consumer acceptance, and oil extracted from fruit fly larvae is no exception. The FAO suggests that feelings of disgust can be overcome relatively quickly; the swift acceptance of raw fish as sushi serves as a prime example. Approximately two billion people globally regularly consume insects. However, for many Western consumers, it can be argued that fruit fly oil crosses a threshold that sushi does not, as insects—regardless of form—are not traditionally part of their diets.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Nevertheless, curiosity from ingredient suppliers does not automatically equate to consumer acceptance. The experiences of manufacturers with insect-derived cochineal provide a relevant comparison. This red dye was used in various foods for years until the Food and Drug Administration mandated labeling in 2009, leading to shock among many consumers, particularly vegetarians. This prompted companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has gained significant traction in the market. Varieties abundant in DHA omega-3 fatty acids are commonly utilized in infant formulas, dietary supplements, and foods for adults. As a widely consumed vegan option, algae may be well-positioned for expanded use. However, consumer acceptance is never assured. Algae-derived carrageenan, used as an emulsifier for decades, has sparked controversy due to reports of digestive issues. Last year, the National Organic Standards Board advised that it no longer be allowed in organic foods, which may encourage manufacturers to tread carefully.
There is likely to be an increasing demand for alternative oils, especially if they are more affordable than current choices. With rising global affluence, the overall demand for vegetable oils is on the rise. Unfortunately, much of the land used for their production has come at the expense of tropical forests over the past few decades, particularly for palm and soybean oils, with palm oil yielding the highest output per hectare. In contrast, algae can produce around 70,000 pounds of oil per acre, compared to palm oil’s 4,465 pounds per acre, while olives yield about 910 pounds per acre, and soybeans only 335.
In this evolving landscape, products like calcium citrate magnesium and zinc 500 tablets may also find their place, as consumers increasingly seek health supplements that align with their dietary choices. The intersection of health, sustainability, and consumer preferences will play a crucial role in shaping the future of food ingredients, including those derived from insects and algae.