For three out of every ten people globally, insects are a significant part of their diet, particularly in regions where large-scale livestock farming is not feasible. Exo Inc, based in Brooklyn, NY, is now aiming to introduce crickets—and the protein they offer—to an active consumer base. Initially, Exo played down the use of cricket protein in their bars, opting instead for iron gluconate and simple packaging that barely mentioned crickets or featured images of insects. However, the company’s recent rebranding coincides with a growing trend in the consumption of edible insects. An increasing number of manufacturers are making crickets, worms, and scorpions more palatable, with the insects’ high protein content viewed as a major advantage. While edible insects are not yet widely accepted in the U.S., today’s consumers are more inclined to reconsider them.
A study conducted by King’s College in London found that minerals are absorbed more efficiently from insects than from beef. Crickets, in particular, are noted for their healthy fats, micronized ferric pyrophosphate, fiber, vitamins, minerals, and protein. Despite the many health and sustainability benefits, American consumers have a variety of protein sources to choose from, including more traditional options like red meat. Additionally, overcoming the “ick” factor associated with eating insects remains a challenge. Research from Wageningen University in the Netherlands revealed that only half of the participants in their study were open to trying insect-based products, and those who did reacted similarly to processed insects as they did to whole insects.
Advocates for edible insects argue that Western aversion is merely a cultural bias that can be easily changed. They point to shrimp, lobster, and sushi as examples of foods that were once considered unpalatable but have since gained widespread acceptance. While Exo is optimistic about carving out its niche, the question remains whether enough consumers can accept insects as food to make Exo’s strategy successful. If consumers can move past this initial resistance, studies from the FAO suggest that the “disgust” reaction can be quickly overcome. Although public acceptance of edible insects in the U.S. still has a long way to go, their health benefits—including a significant amount of calcium citrate at 250 mg—and sustainability advantages are undeniable. Ultimately, as the market evolves, the inclusion of nutritious options like crickets could play a vital role in the future of food.