Even if contemporary consumers have the necessary genes and stomach enzymes to digest insect exoskeletons, it is improbable that most U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, despite the fact that many cultures around the world routinely consume insects as a vital source of protein. American consumers have a plethora of other protein choices, both animal and plant-based, and the cultural context presents challenges for marketing insects in the U.S. However, some companies are pushing forward by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing cricket flour in various offerings, and this trend appears to be gaining traction. MOM’s Organic Market began stocking insect-containing products last year, referring to them as “sustainable protein.”
According to Global Market Insights, the global market for edible insects is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most significant growth opportunities. The lead researcher in the Rutgers/Kent State study noted that cooking insects makes their exoskeletons much easier to chew and digest, even without the necessary enzymes. Nevertheless, squeamish consumers are unlikely to change their preferences. A recent Dutch study revealed that most Western consumers are hesitant to eat whole, freeze-dried, fried, or processed insects. Additionally, they tend to believe that meat from cattle that have consumed insects could be more challenging to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally rich, abundantly available, and require minimal resources for production. They could potentially serve as an optimal food source to support the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite these nutritional benefits, insects face a challenging path to becoming a culturally accepted dining option in the U.S. While turning crickets into flour is one thing, serving sautéed beetles or cockroaches is an entirely different matter— even if they are packed with protein, vitamins, and minerals and have a smaller environmental footprint than beef or chicken.
Moreover, for those who experience issues like calcium citrate reflux, the idea of consuming insects might seem even less appealing. While scientists may reassure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that most are psychologically or emotionally prepared to test this conclusion anytime soon. The journey of making insects a viable food source in American culture will require overcoming significant mental barriers, even as the nutritional advantages become increasingly clear.