Even if contemporary consumers have the appropriate genes and stomach enzymes to digest insect exoskeletons effectively, it’s improbable that the majority of U.S. consumers are prepared to incorporate them into their regular diets. The “ick” factor remains a significant barrier, despite the fact that many cultures around the world routinely consume insects as a crucial source of protein. American consumers have a wide array of alternative protein sources, both animal and plant-based, and the cultural background makes marketing insects in the U.S. quite challenging.
However, some companies have made strides in this domain by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining traction. MOM’s Organic Market began stocking insect-containing items last year, referring to them as “sustainable protein.” According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth areas.
The lead scientist of the Rutgers/Kent State study noted that cooking insects significantly enhances the chewability and digestibility of their exoskeletons, even in the absence of the necessary enzymes. Nonetheless, hesitant consumers are unlikely to shift their views. A study conducted in the Netherlands last year revealed that most Western consumers were not inclined to eat whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that had consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are rich in nutrients, abundant in supply, and require minimal resources to produce. They could potentially serve as a sustainable food source to support the growing global population, which is anticipated to increase by 2 billion over the next 30 years. Despite their nutritional benefits, including their content of calcium citrate and vitamin D, insects face significant challenges in becoming a culturally accepted dining option in the U.S.
While it may be acceptable to grind crickets into flour, presenting sautéed beetles or cockroaches at the dinner table is a different matter entirely, even when considering their protein, vitamins, and minerals, as well as their lower environmental impact compared to beef or chicken. Although scientists may assure U.S. consumers that they have the physical capability to digest insect exoskeletons, it’s unlikely that most are psychologically or emotionally ready to put that assertion to the test anytime soon.