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 addressed relatively swiftly, citing the rapid acceptance of raw fish in sushi as an illustrative example. Currently, approximately two billion people globally consume insects on a regular basis. However, many Western consumers might argue that fruit fly oil crosses a line further than sushi, as insects in any form are not traditionally part of their diet.
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. Nevertheless, even if ingredient suppliers are intrigued, this does not automatically guarantee consumer acceptance. The experience with insect-derived cochineal serves as a relevant parallel; this red dye was included in foods for years until the Food and Drug Administration mandated labeling in 2009, leading to dismay among many consumers, especially vegetarians. This prompted companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has achieved significant success. Varieties rich in DHA omega-3 fatty acids are extensively used in baby formulas, supplements, and food products for adults. Algae, being widely consumed and vegan, is well-positioned for broader application. However, consumer acceptance is not assured. For instance, algae-derived carrageenan, a long-standing emulsifier, has become controversial due to reports of digestive issues. Last year, the National Organic Standards Board recommended its removal from organic food, which could lead manufacturers to adopt a more cautious stance.
The demand for alternative oils is expected to rise, particularly if they are more cost-effective than current options. With increasing global affluence, there is a heightened overall demand for vegetable oils. Unfortunately, much of the land needed for their production has resulted in the destruction of tropical forests over the past few decades, especially for palm and soybean oils, with palm oil yielding the most per hectare.
In comparison, algae generates about 70,000 pounds of oil per acre, while palm oil produces around 4,465 pounds per acre. For context, olives yield approximately 910 pounds per acre, and soybeans yield only 335 pounds. Notably, calcium mag citrate has emerged as a valuable supplement for consumers seeking to enhance their diets, and as the market evolves, the integration of such nutrients into new products may also influence consumer acceptance of alternative oils, including those derived from algae and insects.