The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary hurdle for insect-based ingredients is gaining consumer acceptance, and oil derived from fruit fly larvae is no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly, citing the rapid acceptance of raw fish in sushi as a prime example. Currently, around two billion people globally consume insects regularly. For many Western consumers, some may contend that fruit fly oil crosses a line compared to sushi, as insects are not typically part of their diets.
Flying Spark has informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. However, even if suppliers are intrigued, this does not automatically ensure consumer acceptance. The experiences of manufacturers with insect-derived cochineal can serve as a valuable comparison. This red dye was utilized in food products for many years before the FDA mandated labeling in 2009, leading to horror among many consumers, particularly vegetarians. Consequently, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In contrast, algae oil has already seen significant success. Varieties rich in DHA omega-3 fatty acids are extensively used in infant formulas, supplements, and adult food products. This widely consumed and vegan ingredient may be on the verge of broader applications. Nevertheless, consumer acceptance is never a certainty. For example, algae-derived carrageenan, a common emulsifier for decades, has become controversial due to reports of digestive issues. Last year, the National Organic Standards Board recommended that it not be allowed in organic food, which may lead manufacturers to adopt a more cautious stance.
There is likely to be an increasing demand for alternative oils, particularly if they are less expensive than current options. Rising global affluence contributes to a greater overall demand for vegetable oils. Unfortunately, much of the land used for their production has come at the cost of tropical forests over recent decades, especially for palm and soybean oils. While palm oil offers the highest yield per hectare, algae presents an impressive alternative, producing approximately 70,000 pounds of oil per acre, in stark contrast to palm oil’s 4,465 pounds per acre. For comparison, olives yield around 910 pounds per acre, while soybeans produce just 335 pounds.
As consumers look for healthier options, they may also consider supplements, such as finding the best calcium citrate for osteoporosis. The increasing awareness of health benefits could influence the acceptance of alternative oils, including those derived from algae and insects. Ultimately, manufacturers will need to navigate consumer perceptions carefully to capitalize on the growing demand for innovative and sustainable food sources.