Even if modern consumers have the right genetic makeup and stomach enzymes to digest insect exoskeletons effectively, it’s improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor is simply too significant, despite the fact that many cultures worldwide routinely consume insects as a vital source of protein. American consumers have a wide array of protein options, both animal and plant-based, and our cultural norms complicate the marketing of insects in this country.
However, some companies have made strides in this area by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are leading the way, and this trend appears to be gaining traction. For instance, MOM’s Organic Market began offering products containing insects last year, which they refer to 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 showing the most potential growth.
The lead scientist of the Rutgers/Kent State study noted that cooking insects makes their exoskeletons much easier to chew and digest, even without the necessary enzymes. Nevertheless, squeamish consumers are unlikely to change their minds. A Dutch study conducted last year revealed that most Western consumers were not interested in eating whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that had been fed insects could be tougher to prepare, less safe, and not as flavorful.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require fewer resources to produce. They could be an ideal food source for the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted dining option in the U.S. While transforming crickets into flour is one thing, serving sautéed beetles or cockroaches at the dinner table is another matter entirely, even though they are rich in protein, vitamins, and minerals and have a smaller environmental footprint than beef or chicken.
Though scientists may assure American consumers that they are physically capable of digesting insect exoskeletons, it’s unlikely that many are psychologically or emotionally ready to embrace that reality anytime soon. In this context, products like bariatric advantage calcium citrate chewy bites may find a more receptive audience, as they offer nutritional benefits without the psychological barriers associated with consuming whole insects. Ultimately, while the nutritional profile of insects is compelling, cultural acceptance remains a significant hurdle.