The United Nations’ Food and Agriculture Organization (FAO) identifies consumer acceptance as the primary hurdle for incorporating insect ingredients into diets, and oil derived from fruit fly larvae is no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly, citing the rapid acceptance of raw fish in sushi as a prime example. Currently, around two billion individuals worldwide regularly consume insects. However, for many Western consumers, some may feel that fruit fly oil crosses a line more than sushi, as eating insects in any form is not a common practice.
Flying Spark has informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. Yet, curiosity among ingredient suppliers does not automatically lead to consumer acceptance. A relevant comparison can be made with insect-derived cochineal. This red dye was commonly used in food products until the FDA mandated its labeling in 2009, which horrified many consumers, particularly vegetarians. This situation led companies like Starbucks to reformulate their products using alternative natural colors.
In contrast, algae oil has seen considerable success. Varieties rich in DHA omega-3 fatty acids are prevalent in infant formulas, dietary supplements, and adult foods. Given its widespread consumption and vegan status, algae seems well-positioned for expanded use. Nonetheless, consumer acceptance can never be taken for granted. For instance, algae-derived carrageenan, a long-standing emulsifier, has become controversial due to reports of digestive issues it may cause. Last year, the National Organic Standards Board suggested that it should no longer be allowed in organic products, prompting manufacturers to adopt a more cautious stance.
As the demand for alternative oils grows—especially if they are more affordable than existing options—global affluence is driving an overall increase in demand for vegetable oils. The production of these oils has often come at the expense of tropical forests in recent decades, particularly for palm and soybean oils, with palm oil yielding the highest amount per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, whereas palm oil yields about 4,465 pounds per acre. For context, olives yield about 910 pounds per acre, and soybeans only produce around 335 pounds.
In this evolving landscape, products such as nature’s blend calcium citrate with D3 may gain traction as consumers seek healthier and more sustainable options. As demand grows, the potential for alternative oils like fruit fly oil and algae oil will continue to be explored, highlighting the need for consumer education and acceptance in the face of changing dietary norms.