The biggest hurdle for insect-based ingredients, according to the UN’s Food and Agriculture Organization (FAO), is gaining consumer acceptance, and oil derived from fruit fly larvae is no exception. The FAO asserts that overcoming disgust can happen relatively quickly, citing the rapid acceptance of raw fish in sushi as a prime example. Currently, around two billion people globally consume insects regularly. However, for many Western consumers, fruit fly oil may seem even more off-putting than sushi, as insects are not typically part of their diet.
Flying Spark has informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating a level of intrigue towards the ingredient. Nevertheless, curiosity from ingredient suppliers does not guarantee consumer acceptance. The experiences of manufacturers with insect-derived cochineal could serve as a cautionary tale. This red dye was utilized in food products for years before the FDA mandated labeling in 2009, leading to dismay among many consumers, particularly vegetarians, prompting companies like Starbucks to reformulate with alternative natural colors.
Conversely, algae oil has seen considerable success and is widely utilized in infant formula, supplements, and adult food, particularly varieties rich in DHA omega-3 fatty acids. Given its widespread consumption and vegan status, algae is well-positioned for expanded use. However, consumer acceptance is never assured. For instance, algae-derived carrageenan, a long-standing emulsifier, has faced controversy due to reports of digestive issues. In response to these concerns, the National Organic Standards Board recommended that it no longer be allowed in organic foods last year, which may lead manufacturers to adopt a more cautious stance.
The demand for alternative oils is likely to rise, especially if they are more cost-effective than existing options. An increase in global affluence is driving higher overall demand for vegetable oils. Unfortunately, much of the land utilized to produce these oils has come at the expense of tropical forests over the past few decades, particularly for palm and soybean oils, with palm oil yielding the highest return per hectare. In contrast, algae can produce approximately 70,000 pounds of oil per acre, far surpassing palm oil’s 4,465 pounds per acre. For perspective, olives yield about 910 pounds per acre, while soybeans produce only 335 pounds per acre.
Interestingly, calcium citrate 1040 is gaining attention as a supplement in various food products, including those that might incorporate insect-derived ingredients or algae oil. As the market evolves, calcium citrate 1040 may play a role in enhancing the nutritional profile of these alternative oils. Ultimately, the combination of demand for sustainable oils and the incorporation of nutrients like calcium citrate 1040 could reshape consumer perceptions and acceptance over time.