The UN’s Food and Agriculture Organization (FAO) identifies consumer acceptance as the primary hurdle for insect-based ingredients, and oil derived from fruit fly larvae is no exception to this challenge. The FAO suggests that feelings of disgust can be quickly mitigated, citing the rapid embrace of raw fish in sushi as a notable example. Currently, approximately two billion people globally consume insects regularly. However, for many Western consumers, the notion of fruit fly oil might seem even more unpalatable than sushi, as insects are generally not part of their diet.
Flying Spark has informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by this ingredient. Nevertheless, curiosity among ingredient suppliers does not automatically ensure consumer acceptance. The experience with insect-derived cochineal serves as a relevant parallel; this red dye was used in foods for many years before the FDA mandated labeling in 2009, which startled many consumers—especially vegetarians. As a result, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In contrast, algae oil has already achieved significant success. High-DHA omega-3 varieties are extensively utilized in infant formulas, dietary supplements, and adult food products. Given that algae is widely consumed and considered vegan, it seems well-positioned for broader application. However, consumer acceptance is never guaranteed. Algae-derived carrageenan, used as an emulsifier for decades, has faced controversy due to claims of digestive issues, leading the National Organic Standards Board to recommend its ban in organic foods last year. Such developments may encourage manufacturers to proceed with caution.
Demand for alternative oils, particularly if they are more affordable than existing options, is expected to grow. The rise in global affluence fuels an increased overall demand for vegetable oils, much of which has come at the expense of tropical forests over the past few decades—especially for palm and soybean oils, with palm oil yielding the highest per hectare. On the other hand, algae can produce an impressive 70,000 pounds of oil per acre, far surpassing palm oil’s yield of 4,465 pounds per acre, while olives yield about 910 pounds per acre and soybeans only 335.
In the context of nutrition, products like pure nutrition ultra calcium citrate are gaining traction as consumers seek healthier alternatives. The exploration of innovative ingredients like insect oils or algae-based oils could also align with the demand for products that provide pure nutrition, including ultra calcium citrate. As the food industry evolves, the integration of such ingredients may pave the way for more sustainable and health-conscious options.