The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary obstacle for insect-based ingredients is consumer acceptance, and fruit fly larvae oil is no exception to this trend. The FAO suggests that initial disgust can be overcome quickly, citing the swift acceptance of raw fish in sushi as a prime example. Currently, about two billion people globally consume insects regularly. However, many Western consumers might view fruit fly oil as less acceptable than sushi, as insects are not typically 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 using insect-derived ingredients. Nonetheless, even if ingredient suppliers are intrigued, this interest does not automatically lead to consumer acceptance. The experience with cochineal, a dye derived from insects, can serve as a relevant parallel. For years, this red dye was incorporated into foods until the Food and Drug Administration mandated its labeling in 2009. This requirement shocked many consumers, especially vegetarians, leading brands like Starbucks to reformulate their products with alternative natural colors.
Conversely, algae oil has seen considerable success in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas and dietary supplements, as well as in foods for adults. Given its widespread consumption and vegan status, algae could become more prevalent in various products. However, consumer acceptance is not guaranteed. For instance, algae-derived carrageenan, used as an emulsifier for many years, has garnered controversy due to claims of causing digestive distress. Recently, the National Organic Standards Board recommended banning it from organic foods, prompting manufacturers to adopt a more cautious stance.
The demand for alternative oils is expected to rise, particularly if they prove to be more cost-effective than existing options. As global affluence increases, so does the demand for vegetable oils. Unfortunately, much of the land utilized for producing these oils has been reclaimed from tropical forests over the last few decades, especially 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, significantly surpassing palm oil’s 4,465 pounds per acre, while olives yield about 910 pounds and soybeans only 335 pounds.
In addition to these developments, the market for health supplements such as pure encapsulations calcium magnesium citrate is also evolving. As consumers become more health-conscious, the interest in plant-based and alternative ingredients, including those derived from insects or algae, may grow. Companies are likely to explore these avenues further, keeping in mind the lessons learned from past experiences with ingredient acceptance and consumer preferences.