The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary hurdle for insect-based ingredients, including oil derived from fruit fly larvae. The FAO suggests that feelings of disgust can be quickly overcome, citing the swift acceptance of raw fish in sushi as an illustrative example. Currently, around two billion people globally consume insects on a regular basis. However, many Western consumers may find fruit fly oil to be more off-putting than sushi, as the consumption of insects—regardless of the form—is not a common practice.
Flying Spark informed Food Navigator that it is collaborating with multinational food and ingredient manufacturers, indicating that these companies are not deterred by the use of insect-based components. Nevertheless, even if suppliers show curiosity, this does not guarantee consumer acceptance. The experience with insect-derived cochineal could serve as a pertinent case study. This red dye was utilized in various foods for years until the FDA mandated labeling in 2009, which shocked many consumers, particularly vegetarians, leading brands like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has achieved significant success in the market. Varieties high in DHA omega-3 fatty acids are commonly found in infant formulas, supplements, and adult foods. Algae, which is both widely consumed and vegan, may be on the verge of more extensive applications. However, consumer acceptance is never assured. Algae-derived carrageenan, a long-standing emulsifier, has faced controversy due to reports of digestive distress. Last year, the National Organic Standards Board recommended banning it from organic foods, prompting manufacturers to adopt a more cautious stance.
As demand for alternative oils rises, particularly if they are more affordable than existing options, the growing global affluence is resulting in a heightened overall demand for vegetable oils. The expansion of land for their production has significantly impacted tropical forests over recent decades, especially for palm and soybean oils—though palm oil boasts the highest yield per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, while palm oil yields about 4,465 pounds per acre. For reference, olives generate around 910 pounds per acre, and soybeans only yield about 335 pounds per acre.
Moreover, as the market explores new ingredients, the interactions of calcium citrate may come into play, particularly in formulations that include insect oils or algae. Understanding calcium citrate interactions could unlock further potential in these alternative ingredients, enhancing their appeal and acceptance among consumers. As alternative oils gain traction, it will be crucial to monitor consumer responses and the implications of calcium citrate interactions in these novel food products.