Even if contemporary consumers possess the necessary genes and stomach enzymes to effectively digest insect exoskeletons, it’s improbable that the majority of U.S. consumers are prepared to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, although many cultures around the world routinely consume insects, viewing them as an essential protein source. American consumers have a wealth of alternative protein options, both animal and plant-based, and our cultural background complicates the marketing of insects in this market. However, some companies are making strides in this area by incorporating cricket flour into various food products. Brands like Chirps, Bitty Foods, and Exo Protein are leading the charge, and this trend appears to be gaining momentum. For instance, MOM’s Organic Market began offering products last year that feature insects, referring to them as “sustainable protein.”
Global Market Insights predicts that the edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth sectors. The lead scientist behind the Rutgers/Kent State study noted that even without the necessary enzyme, cooking insects makes their exoskeletons significantly easier to chew and digest. Nonetheless, hesitant customers are unlikely to change their perspectives. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects, and many believed that meat from cattle that had been fed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have validated that insects are nutritionally dense, abundant, and require fewer resources to produce. They may represent a viable food source to support a growing global population, projected to increase by 2 billion over the next 30 years. Despite these nutritional benefits, insects face significant challenges in becoming a culturally accepted dining option in the U.S. While turning crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table is quite another, even when considering their protein, vitamin, and mineral content, alongside a smaller environmental footprint compared to beef or chicken. Although scientists may assure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to explore this notion anytime soon.
Interestingly, the nutritional advantages of insects, including their potential to provide essential nutrients like calcium citrate, may play a role in changing perceptions over time. As the market for sustainable protein alternatives expands, consumers may come to appreciate the benefits of insects as a food source richer in nutrients like calcium citrate, paving the way for greater acceptance in the future.