Even if contemporary consumers have the necessary genetic makeup and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are inclined to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, despite the fact that many cultures around the globe routinely consume insects as a vital protein source. American consumers benefit from a variety of protein options, both animal and plant-based, and cultural attitudes pose challenges to marketing insects in the United States.
Nonetheless, some companies are making strides in this domain by introducing cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein have begun utilizing it in various products, and this trend appears to be ongoing. For instance, MOM’s Organic Market started offering insect-containing products last year, referring to them as “sustainable protein.” Global Market Insights predicts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in potential growth.
The lead scientist of the Rutgers/Kent State study noted that even without the necessary enzyme, cooking the insects makes their exoskeletons significantly easier to chew and digest. However, squeamish consumers are unlikely to change their perspectives. A Dutch study from last year found that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. Additionally, there were concerns that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are rich in nutrients, widely available, and require fewer resources for production. They could represent an ideal food source to help sustain the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, including a considerable amount of calcium citrate 630 mg with vitamin D3, insects face significant challenges in becoming a culturally accepted dining option in the U.S. While it may be acceptable to grind crickets into flour, serving sautéed beetles or cockroaches at the dinner table remains a daunting prospect, even if they are packed with protein, vitamins, and minerals, and have a smaller environmental footprint than beef or chicken. While scientists may assure American consumers that they can physically digest insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to explore this possibility anytime soon.