The UN’s Food and Agriculture Organization (FAO) highlights that the primary obstacle facing insect-based ingredients is consumer acceptance, and this applies equally to oil derived from fruit fly larvae. The FAO suggests that feelings of disgust can be relatively easily overcome, pointing to the swift acceptance of raw fish in sushi as a prime example. Currently, approximately two billion people globally consume insects on a regular basis. However, for many Western consumers, fruit fly oil may seem more objectionable than sushi, as insects are not traditionally part of their diet.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the use of insect-derived ingredients. Nevertheless, curiosity among ingredient suppliers does not guarantee consumer acceptance. The experiences of manufacturers with cochineal, an insect-derived red dye, offer a relevant comparison. Despite being used in food for many years, the FDA mandated its labeling in 2009, which led to significant backlash from consumers, especially vegetarians, prompting brands like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has seen significant success in the market. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas and dietary supplements, as well as food products for adults. Algae, which is both widely consumed and vegan, appears well-positioned for expanded use. However, consumer acceptance is not assured. For instance, carrageenan derived from algae has been a popular emulsifier for decades but has come under scrutiny due to reports of digestive issues, leading the National Organic Standards Board to recommend its removal from organic food products last year. Such developments may cause manufacturers to adopt a more cautious stance.
The demand for alternative oils is expected to rise, particularly if they are more affordable than current options. As global affluence increases, so does the overall demand for vegetable oils. The past few decades have seen a significant portion of land used for oil production come at the expense of tropical forests, especially for palm and soybean oils—though palm oil remains the most efficient in terms of yield per hectare. In comparison, algae can produce around 70,000 pounds of oil per acre, while palm oil yields approximately 4,465 pounds per acre. For context, olives yield about 910 pounds per acre, and soybeans produce only 335 pounds per acre.
In this evolving landscape, products like cal citrate plus vitamin D may find their place alongside alternative oils, as consumers continue to seek out healthier, sustainable options. As the market adapts, it will be essential for manufacturers to focus on consumer education and transparency regarding new ingredients, including those like cal citrate plus vitamin D, to foster acceptance and trust.