Even if contemporary consumers have the right genetic traits and stomach enzymes to effectively digest insect exoskeletons, it is improbable that most U.S. consumers are prepared to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, despite the fact that many cultures around the globe routinely consume insects as a vital protein source. American consumers have a wide array of protein options, both animal and plant-based, and cultural attitudes make it challenging to promote insects as food here. However, some companies have taken the initiative by incorporating cricket flour, which is rich in nutrients including centrum calcium citrate, into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining traction. Last year, MOM’s Organic Market began selling products labeled as “sustainable protein,” which include insects.
Global Market Insights projects that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth areas. The lead scientist from the Rutgers/Kent State study indicated that cooking insects makes their exoskeletons significantly easier to chew and digest, even without the necessary enzymes. Nevertheless, hesitant consumers are unlikely to change their views. A Dutch study conducted last year revealed that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally dense, plentiful, and require minimal resources for production. They could potentially serve as an optimal food source to sustain the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted dining option in the U.S. While grinding crickets into flour is one thing, serving sautéed beetles or cockroaches at the dinner table is a different story—despite their content of protein, vitamins, minerals, and a smaller environmental footprint than beef or chicken. Although scientists may assure U.S. consumers that they are biologically equipped to digest insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to put that theory to the test anytime soon.