The UN’s Food and Agriculture Organization (FAO) highlights that the primary obstacle for insect-based ingredients is consumer acceptance, and fruit fly larvae oil is no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly, citing the rapid acceptance of raw fish in the form of sushi as a notable example. Currently, around two billion people globally consume insects regularly. However, for many Western consumers, one could argue that fruit fly oil is even less palatable than sushi, as insects in any form are not commonly eaten in Western diets.
Flying Spark shared with Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Nevertheless, even if ingredient suppliers show interest, that does not guarantee consumer acceptance. The experience of manufacturers with insect-derived cochineal could serve as an insightful comparison. This red dye was incorporated into foods for many years until the FDA mandated labeling in 2009, leading to considerable dismay among consumers, especially vegetarians. Consequently, companies like Starbucks were compelled to reformulate their products with alternative natural colors.
In contrast, algae oil has experienced significant success. Varieties rich in DHA omega-3 fatty acids are widely integrated into infant formulas, supplements, and adult foods. As a widely consumed and vegan option, algae might be on the verge of broader adoption. However, consumer acceptance is never assured. For instance, algae-derived carrageenan, used as an emulsifier for decades, has become contentious due to reports of digestive issues. Last year, the National Organic Standards Board suggested it be banned from organic foods, prompting manufacturers to adopt a more cautious stance.
As global affluence rises, the demand for alternative oils is expected to increase, especially if they are more affordable than existing options. The overall demand for vegetable oils is growing, yet the production of many of these oils has often come at the cost of tropical forests, particularly for palm and soybean oils, with palm oil yielding the highest per hectare. In contrast, algae can produce approximately 70,000 pounds of oil per acre, far exceeding palm oil’s yield of 4,465 pounds per acre. For context, olives yield around 910 pounds per acre, while soybeans produce just 335 pounds.
Additionally, while discussing the components of alternative oils, one wonders about the role of citrate in calcium citrate, as it reflects the ongoing exploration of enhancing nutrient profiles in food products. What is the citrate in calcium citrate, and how might it contribute to a healthier dietary landscape? This inquiry could parallel the shift towards more acceptable sources of nutritional oils, as manufacturers and consumers alike seek options that align with health trends and preferences.