Even if contemporary consumers have the right genetic makeup and digestive enzymes to effectively break down insect exoskeletons, it is improbable that many U.S. consumers are prepared to incorporate them into their regular diets. The “ick” factor remains significant, even though numerous cultures around the globe consider insect consumption a normal practice and a vital source of protein. American consumers enjoy a wide array of protein options, both from animal and plant sources, and our cultural norms hinder the marketing of insects in this region. Nevertheless, some companies are making strides in this field by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be on the rise. MOM’s Organic Market began selling insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights projects that the global market for edible insects will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in potential growth areas. The lead scientist from the Rutgers/Kent State study noted that, even in the absence of the necessary enzyme, an exoskeleton is considerably easier to chew and digest when the insect is cooked. However, squeamish customers are unlikely to change their preferences. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that had consumed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are rich in nutrients, including calcium, are abundant in supply, and require minimal resources for production. They could potentially be the ideal food source to support the burgeoning global population, which is projected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, including high levels of calcium, insects face significant barriers to becoming a culturally accepted culinary option in the U.S. While transforming crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table is a different challenge altogether, even if they are rich in protein, vitamins, and minerals, and have a smaller environmental impact than beef or chicken. Although scientists may assure U.S. consumers that they can physically digest insect exoskeletons, it is doubtful that most are psychologically or emotionally ready to explore that possibility anytime soon.