The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary obstacle for insect-based ingredients, including oil derived from fruit fly larvae. The FAO suggests that feelings of disgust can be overcome relatively swiftly, citing the rapid embrace of raw fish in sushi as a notable example. Currently, approximately two billion individuals worldwide regularly consume insects. However, for many Western consumers, fruit fly oil might be perceived as more unpalatable than sushi, given that insects are not typically part of their diet.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Yet, mere curiosity from suppliers does not guarantee consumer acceptance. Lessons from the experience with insect-derived cochineal may provide a relevant comparison. This red dye was utilized in foods for many years before the FDA mandated labeling in 2009, which horrified a significant number of consumers, particularly those who are vegetarian. As a result, companies like Starbucks were compelled to reformulate their products to use alternative natural colors.
In contrast, algae oil has already garnered considerable success. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, supplements, and adult foods. Widely consumed and vegan-friendly, algae may be well-positioned for broader adoption. However, consumer acceptance is never assured. For instance, algae-derived carrageenan, a long-standing emulsifier, has come under scrutiny due to reports of digestive issues. Last year, the National Organic Standards Board recommended its removal from organic food, prompting manufacturers to adopt a more cautious stance.
Demand for alternative oils is expected to rise, particularly if they are more cost-effective than current options. As global affluence increases, so does the overall demand for vegetable oils. Unfortunately, much of the land used for their production has resulted in the deforestation of tropical forests over the last few decades, especially for palm and soybean oils, with palm oil yielding the highest output per hectare. In contrast, algae can produce approximately 70,000 pounds of oil per acre, while palm oil yields around 4,465 pounds per acre. For reference, olives produce about 910 pounds per acre, and soybeans yield a mere 335 pounds.
Moreover, the growing interest in sustainable and natural ingredients, such as nature made calcium citrate, could further drive the shift towards alternative oils. As consumers become more health-conscious, ingredients like nature made calcium citrate are likely to gain traction, emphasizing the importance of transparency and acceptance in the food industry. Ultimately, while the path toward acceptance for insect-derived oils like fruit fly oil may be challenging, the potential for alternative oils, including those from algae, remains promising, especially in the context of growing environmental and health concerns.