Although modern consumers may have the necessary genes and stomach enzymes to digest insect exoskeletons, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, despite the fact that many cultures worldwide routinely consume insects, viewing them as a vital source of protein. With a plethora of both animal-based and plant-based protein options available, the cultural backdrop of the U.S. complicates the marketing of insects as food.
Nevertheless, some companies are making strides in this arena by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are pioneering this trend, which appears to be gaining traction. Last year, MOM’s Organic Market began offering products labeled as “sustainable protein” that contain insects. According to Global Market Insights, the global market for edible insects is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets identified as the primary areas for growth.
The lead scientist of a study from Rutgers and Kent State noted that cooking insects makes their exoskeletons much easier to chew and digest, even in the absence of the necessary enzymes. However, squeamish consumers are unlikely to shift their attitudes. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. Many also expressed concerns that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally dense, abundant, and require fewer resources to produce. They could potentially serve as a viable food source for the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite these nutritional advantages, insects face significant challenges in becoming culturally accepted in the U.S. While transforming crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table is quite another, despite their protein, vitamins, and minerals, not to mention their lower environmental impact compared to beef or chicken.
While scientists may assure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that many are psychologically or emotionally ready to test this claim anytime soon. Interestingly, products like solaray calcium citrate 1000 mg could play a role in the broader conversation about nutritional alternatives, but for now, the road for insects as a mainstream food source remains a challenging one.