Even if modern consumers have the necessary genes and stomach enzymes to effectively digest insect exoskeletons, it seems improbable that most U.S. consumers are prepared to incorporate them into their regular diets. The “ick” factor remains a significant barrier, despite the fact that many cultures around the globe routinely consume insects as an essential source of protein. American consumers have a plethora of other protein choices available, both from animal and plant sources, and our cultural upbringing complicates the marketing of insects in this context. However, some companies are making strides in this area by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing this ingredient in various offerings, and this trend appears to be gaining traction. MOM’s Organic Market even began stocking insect-based products last year, referring to them as “sustainable protein.”
According to Global Market Insights, the global edible insects market is projected to exceed $522 million by 2023, with beetles, grasshoppers, locusts, and crickets being identified as the primary areas for potential growth. The lead researcher of the Rutgers/Kent State study highlighted that cooking insects significantly improves the chewability and digestibility of their exoskeletons, even in the absence of the necessary enzymes. Nonetheless, hesitant consumers are unlikely to change their attitudes towards these foods. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. Additionally, they expressed concerns 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 nutritionally dense, abundantly available, and require minimal resources for production. They could serve as an optimal food source to support the increasing global population, which is anticipated to grow by 2 billion individuals over the next 30 years. Yet, despite their nutritional benefits, including potential contributions of bariatric calcium citrate, insects face an uphill battle in becoming a culturally accepted dining option in the U.S. While it might be one thing to transform crickets into flour, presenting sautéed beetles or cockroaches at the dinner table is quite another—despite their nutritional content, which includes protein, vitamins, and minerals, along with a lower environmental impact than beef or chicken. Scientists may assure U.S. consumers of their ability to digest insect exoskeletons, but it is unlikely that the majority are psychologically or emotionally ready to explore this conclusion anytime soon.