Even if contemporary consumers have the right genetic makeup and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are ready to incorporate them into their regular diets. The “ick” factor remains a significant barrier, despite the fact that numerous cultures around the world routinely consume insects, viewing them as a vital source of protein. American consumers have an abundance of alternative protein sources available, both from animal and plant origins, and our cultural context complicates the marketing of insects in this region.
However, some companies are pioneering efforts in this domain by introducing cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are integrating it into various products, and this trend appears to be gaining momentum. Last year, MOM’s Organic Market began offering products featuring insects, which the Maryland-based grocery chain refers to as “sustainable protein.” Global Market Insights projects that the global edible insect market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in growth potential.
The lead scientist of a Rutgers/Kent State study noted that even without the necessary enzyme, an exoskeleton becomes significantly easier to chew and digest when the insect is cooked. Yet, squeamish consumers are unlikely to change their preferences. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. They also expressed concerns that meat from cattle that had consumed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have validated that insects are nutritionally rich, abundant, and require minimal resources for production. They could serve as an ideal food source to support the growing global population, which is projected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant challenges in achieving cultural acceptance as a dining option in the U.S. It’s one thing to process crickets into flour, but quite another to serve sautéed beetles or cockroaches at the dinner table, even if they are packed with protein, vitamins, and minerals while having a smaller environmental footprint than beef or chicken. While scientists may reassure American consumers that they are biologically capable of digesting insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to explore that possibility anytime soon.
Incorporating calcium citrate plus into the conversation, it’s worth noting that while insects provide valuable nutrients, including calcium, the idea of consuming them as a food source raises significant cultural hurdles. The nutritional profile, which includes components like calcium citrate plus, could enhance their appeal, but overcoming the inherent “ick” factor remains a daunting task. Ultimately, the journey from cricket flour to whole insect dishes is a complex one, requiring a shift in perception and acceptance among U.S. consumers.