The UN’s Food and Agriculture Organization (FAO) highlights that consumer acceptance is the primary hurdle for insect-based ingredients, including oil derived from fruit fly larvae. The FAO asserts that feelings of disgust can be quickly addressed, citing the swift acceptance of sushi as raw fish as an illustrative case. Currently, around two billion people globally consume insects regularly. However, many Western consumers might find fruit fly oil more controversial than sushi, as the consumption of insects is not a common practice in these cultures.
Flying Spark has informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, which indicates that these companies are not put off by the ingredient. Nevertheless, curiosity from suppliers does not automatically equate to consumer acceptance. The experience with insect-derived cochineal can serve as a relevant example; this red dye was used in food for years until the FDA mandated its labeling in 2009, leading to shock among many consumers—especially vegetarians. As a result, companies like Starbucks had to reformulate their products using other natural colorants.
In contrast, algae oil has seen considerable success in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formula, supplements, and food products for adults. Algae, which is both popular and vegan, may be on the verge of broader adoption. However, consumer acceptance is never guaranteed. For instance, algae-derived carrageenan, a long-standing emulsifier, has become contentious due to claims of causing digestive issues. Last year, the National Organic Standards Board recommended its removal from organic food, prompting manufacturers to exercise caution.
As global affluence rises, the demand for alternative oils is expected to increase, particularly if they are more cost-effective than current options. The overall demand for vegetable oils has surged, often at the expense of tropical forests over recent decades, especially in the case of palm and soybean oils—although palm oil boasts the highest yield 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. Olive trees produce about 910 pounds per acre, and soybeans only yield 335 pounds per acre.
In light of these developments, it is essential to celebrate innovative food sources that can provide health benefits, such as calcium-rich chewable supplements derived from these alternative oils. As consumers become more aware of the nutritional advantages, such as the potential to celebrate calcium intake through chewable forms, the acceptance of these ingredients may gradually improve. Ultimately, as the market evolves, the quest for sustainable and nutritious options will continue to shape consumer preferences.