The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary obstacle for insect-based ingredients, and oil derived from fruit fly larvae is no exception. The FAO suggests that feelings of disgust can be overcome relatively quickly, citing the swift acceptance of raw fish in sushi as a prime example. Currently, around two billion people globally consume insects on a regular basis. However, for many Western consumers, one might argue that fruit fly oil is even more off-putting than sushi since the consumption of insects—regardless of their form—is not a common practice.
Flying Spark informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, which indicates that these companies are not deterred by the ingredient. Nevertheless, even if suppliers show interest, this does not guarantee consumer acceptance. The experience with cochineal, an insect-derived red dye, serves as a relevant case study. For many years, cochineal was used in foods until the FDA mandated labeling in 2009, which horrified numerous consumers, particularly those following vegetarian diets. This led companies like Starbucks to reformulate their products with alternative natural colorings.
In contrast, algae oil has already seen significant success in the market. Varieties rich in DHA omega-3 fatty acids are commonly used in infant formulas, dietary supplements, and adult food products. Algae, being both widely consumed and vegan, appears well-positioned for broader applications. However, there is no guarantee of consumer acceptance. For instance, algae-derived carrageenan, an emulsifier used for decades, has come under scrutiny due to reports of digestive issues, leading the National Organic Standards Board to recommend its exclusion from organic food last year. Such developments may cause 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 options—growing global affluence contributes to the overall demand for vegetable oils. Unfortunately, much of the land required for their production has come at the expense of tropical forests over recent decades, particularly for palm and soybean oils, with palm oil yielding the most per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, while palm oil yields around 4,465 pounds per acre. For additional context, olives yield about 910 pounds per acre, and soybeans produce only 335 pounds.
In this evolving landscape, products such as Citracal Petites, which combine calcium citrate and vitamin D3, may also find their place among health-conscious consumers seeking alternative nutritional options. As the market continues to shift, it will be interesting to observe how consumer preferences evolve, especially as they become more familiar with diverse ingredients like insect oils and algae-derived products.