The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for insect-based ingredients, with oil derived from fruit fly larvae being no exception. The FAO asserts that feelings of disgust can be swiftly overcome, citing the rapid embrace of raw fish in sushi as a prime example. Already, about two billion people globally consume insects regularly. For many Western consumers, fruit fly oil might appear more distasteful than sushi, given that insects are not traditionally part of their diets.
Flying Spark informed Food Navigator that they are collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the ingredient. However, curiosity among ingredient suppliers does not necessarily equate to consumer acceptance. The experience with insect-derived cochineal offers a relevant comparison; this red dye was used in foods for years until the FDA mandated labeling in 2009, resulting in horror among many consumers, particularly vegetarians. This backlash led companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has seen considerable success. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas and supplements, as well as in adult food products. Algae, a widely consumed vegan option, seems well-positioned for broader application. Nevertheless, consumer acceptance is not guaranteed. For instance, although algae-derived carrageenan has been utilized as an emulsifier for decades, it has become controversial due to claims of causing digestive issues. Last year, the National Organic Standards Board recommended that it be excluded from organic food, prompting manufacturers to adopt a more cautious stance.
Demand for alternative oils is expected to rise, particularly if they are more affordable than existing options. The increasing global affluence contributes to a heightened overall demand for vegetable oils. Unfortunately, much of the land used for their production has encroached upon tropical forests in recent decades, especially for palm and soybean oils, with palm oil yielding the highest output per hectare. In comparison, algae can produce about 70,000 pounds of oil per acre, while palm oil yields around 4,465 pounds per acre. For reference, olives generate approximately 910 pounds per acre, and soybeans only yield about 335 pounds.
In this context, nature’s plus cal mag citrate could play a role in enhancing the nutritional profile of these alternative oils, potentially increasing their appeal to health-conscious consumers. As the market evolves, the integration of beneficial supplements like nature’s plus cal mag citrate into products could aid in fostering consumer acceptance of these innovative ingredients, thereby expanding their market presence.