Even if contemporary consumers possess the necessary genes and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor is simply too significant, despite the fact that many cultures around the globe routinely consume insects as a vital source of protein. American consumers have a wide array of protein options, both animal and plant-based, making it challenging to market insects in this context. Nevertheless, some companies are making strides in this area by incorporating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various products, and this trend appears to be on the rise. 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 insect market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the potential growth sectors. The lead scientist from the Rutgers/Kent State study highlighted that even without the necessary enzyme, insect exoskeletons are much easier to chew and digest when cooked. However, hesitant consumers are unlikely to change their perceptions. 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 fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources for production. They could serve as an optimal food source to accommodate the growing global population, which is expected to increase by 2 billion over the next three decades. Despite these nutritional benefits, insects face significant challenges in becoming culturally accepted as a culinary option in the U.S. While transforming crickets into flour may be one thing, presenting sautéed beetles or cockroaches at the dinner table is entirely different, even if they are rich in protein, vitamins, and minerals and have a smaller environmental footprint than beef or chicken. Scientists may assure U.S. consumers that they are physically capable of digesting insect exoskeletons, but it is unlikely that most are psychologically or emotionally ready to explore that possibility anytime soon.
Moreover, as consumers look for alternative supplements like Amazon Citracal for their dietary needs, the acceptance of insects as a viable protein source will require a significant cultural shift. Until then, the road remains challenging for insects to gain a foothold in American dining habits.