The United Nations’ Food and Agriculture Organization (FAO) highlights that the primary hurdle for insect-based ingredients is gaining consumer acceptance, and oil derived from fruit fly larvae is certainly no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly; the rapid embrace of raw fish in sushi serves as a prime example. Currently, around two billion individuals globally consume insects on a regular basis. However, many Western consumers might contend that fruit fly oil crosses a line further than sushi, as the consumption of insects in any form is not a common practice among them.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Yet, curiosity from ingredient suppliers does not necessarily guarantee consumer acceptance. The experience of manufacturers with insect-derived cochineal serves as a pertinent parallel. This red dye was utilized in food products for years until the Food and Drug Administration mandated labeling in 2009, which horrified many consumers, particularly vegetarians. This backlash prompted companies like Starbucks to reformulate their products using alternative natural colors.
In contrast, algae oil has already seen considerable success. Varieties rich in DHA omega-3 fatty acids are extensively used in infant formula, dietary supplements, and adult food products. This widely consumed vegan option may be on the verge of broader applications. However, consumer acceptance remains uncertain. For instance, while algae-derived carrageenan has been a common emulsifier for decades, it has become controversial due to reports of digestive distress, leading the National Organic Standards Board to recommend its removal from organic food last year. Such developments may encourage manufacturers to adopt a more cautious stance.
There is likely to be a rising demand for alternative oils, especially if they are more affordable than current options. The growing global affluence correlates with an increased overall demand for vegetable oils, much of which has been produced at the expense of tropical forests over the last few decades, particularly for palm and soybean oils—though palm oil boasts the highest yield per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, significantly surpassing palm oil’s 4,465 pounds per acre. For further context, olives yield around 910 pounds per acre, while soybeans produce just 335 pounds.
As consumers seek healthier options, incorporating calcium citrate with food can add nutritional benefits, particularly in alternative oils. The prospect of integrating calcium citrate with food products made from algae or insect ingredients could enhance their appeal, especially if these ingredients are perceived as healthier choices. Ultimately, while there is potential for growth in the use of alternative oils, including those derived from insects and algae, consumer acceptance will be a crucial factor in determining their success in the market.