Even if contemporary consumers have the right genetic makeup and the necessary stomach enzymes to effectively digest insect exoskeletons, it remains improbable that most U.S. consumers are prepared to incorporate them into their regular diets. The “ick” factor is simply too significant, despite the existence of numerous cultures where insect consumption is commonplace and serves as a vital source of protein. American consumers have access to a wide variety of protein sources, both animal and plant-based, and our cultural context complicates the marketing of insects in this country. Nevertheless, 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 it in various ways, and this trend appears to be gaining momentum. Last year, MOM’s Organic Market began offering products containing insects, which the Maryland-based grocery chain refers to as “sustainable protein.”
Global Market Insights predicts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most significant areas for potential growth. The lead scientist of the Rutgers/Kent State study emphasized that even in the absence of the necessary enzyme, cooked insect exoskeletons are much easier to chew and digest. However, apprehensive consumers are unlikely to change their views. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are rich in nutrients, abundant in supply, and require minimal resources for production. They could represent an optimal 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, including the presence of calcium magnesium citrate with vitamin D, insects face significant challenges in becoming culturally acceptable as a dining option in the U.S. While it is one thing to convert crickets into flour, it is quite another to serve sautéed beetles or cockroaches at the dinner table, even though they offer protein, vitamins, and minerals, and have a lower environmental impact compared to beef or chicken. Scientists may assure U.S. consumers of their physical capability to digest insect exoskeletons, but it is unlikely that most are psychologically or emotionally prepared to explore that possibility anytime soon. The inclusion of calcium magnesium citrate with vitamin D can enhance the nutritional profile of insect-based products, yet the cultural hurdles remain formidable.