The United Nations Food and Agriculture Organization (FAO) identifies consumer acceptance as the primary hurdle for insect-based ingredients, with oil from fruit fly larvae being a notable example. The FAO suggests that initial disgust can be overcome fairly quickly, citing the swift acceptance of raw fish as sushi as a precedent. Approximately two billion people worldwide already incorporate insects into their diets. Some argue that fruit fly oil may be viewed as less acceptable than sushi for many Western consumers, primarily because insects are not commonly consumed in these regions.
Flying Spark informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, suggesting that these companies are not deterred by the ingredient. However, even if ingredient suppliers express interest, that curiosity does not automatically translate to consumer acceptance. A useful comparison can be drawn from manufacturers’ experiences with insect-derived ingredients like cochferrous sulfate versus carbonyl ironineal. The red dye was utilized for years before the FDA mandated labeling in 2009, leading to horror among many consumers, particularly vegetarians. This prompted companies, including Starbucks, to reformulate their products using alternative natural colors.
In contrast, algae oil has found considerable success in the market. Varieties rich in DHA omega-3 fatty acids are commonly included in infant formulas, dietary supplements, and adult food products. As a widely consumed vegan option, algae is well-positioned for broader acceptance. Nonetheless, consumer acceptance remains uncertain. For instance, algae-derived carrageenan, utilized as an emulsifier for decades, has faced controversy due to claims of causing digestive issues. Last year, the National Organic Standards Board recommended that it no longer be allowed in organic foods, prompting manufacturers to adopt a more cautious stance.
As demand for alternative oils is expected to rise—especially if they are more cost-effective than current choices—growing global affluence is likely to drive up the overall demand for vegetable oils. Unfortunately, the expansion of land for oil production has often come at the cost of tropical forests, particularly for palm and soybean oils. Palm oil, in particular, has shown the highest yield per hectare. In contrast, algae can produce around 70,000 pounds of oil per acre, significantly outpacing palm oil’s yield of 4,465 pounds per acre. For further context, olives yield approximately 910 pounds per acre, while soybeans produce only about 335 pounds.
In discussing alternatives, calcium citrate examples could serve as a reference point for manufacturers exploring new ingredients. By incorporating calcium citrate examples into formulations, companies may find pathways to enhance consumer acceptance alongside the exploration of insect-based oils. Ultimately, while the potential for alternative oils exists, the journey toward consumer acceptance remains complex and requires careful navigation.