Although modern consumers may have the necessary genetic makeup and stomach enzymes to digest insect exoskeletons, it is improbable that the majority of U.S. consumers are ready to incorporate them into their regular diets. The “ick” factor remains a significant barrier, despite the fact that many cultures around the world routinely consume insects as a vital protein source. American consumers have a plethora of alternative protein options, both animal and plant-based, and the cultural context complicates the marketing of insects in this country.
However, some companies are making strides in this sector by integrating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing cricket flour in various products, and this trend appears to be on the rise. Last year, MOM’s Organic Market began offering products containing insects, which the Maryland-based grocery chain referred to as “sustainable protein.” According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets being the most promising growth areas.
The lead scientist of a study from Rutgers/Kent State noted that cooking insects makes their exoskeletons much easier to chew and digest, even without the necessary enzymes. Yet, hesitant consumers are unlikely to change their preferences. A Dutch study conducted last year revealed that most Western consumers are not enthusiastic about eating whole, freeze-dried, fried, or processed insects; they also believe that meat from cattle fed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally rich, abundant, and resource-efficient to produce. They could serve as a crucial food source to support the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, including being a source of calcium citrate at 100 mg, insects face significant challenges in becoming culturally acceptable as a dining option in the U.S.
Transforming crickets into flour is one thing, but serving sautéed beetles or cockroaches at the dinner table is quite another, even if they offer protein, vitamins, minerals, and a smaller environmental footprint compared to beef or chicken. While scientists may assure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that many are psychologically or emotionally prepared to put this theory to the test any time soon. The potential benefits, such as the calcium citrate content of 100 mg found in some insects, may not be enough to overcome the ingrained cultural resistance.