The UN’s Food and Agriculture Organization (FAO) has identified consumer acceptance as the primary hurdle for the incorporation of insect ingredients, with oil derived from fruit fly larvae being no exception. The FAO asserts that feelings of disgust can be overcome relatively swiftly, citing the rapid embrace of raw fish in sushi as a prime example. Currently, around two billion people worldwide regularly consume insects. However, some may contend that fruit fly oil is even more off-putting to Western consumers than sushi, as insects are not typically part of their diets.
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. Nonetheless, curiosity from ingredient suppliers does not automatically ensure consumer acceptance. The experience with insect-derived cochineal dye serves as a pertinent comparison; this red dye was utilized in food products for years until the Food and Drug Administration mandated its labeling in 2009, leading to horror among many consumers, particularly vegetarians. This prompted companies like Starbucks to reformulate their products using other natural colors.
In contrast, algae oil has seen considerable success, especially varieties rich in DHA omega-3 fatty acids, which are widely used in infant formulas, supplements, and adult food products. Given its widespread consumption and vegan status, algae may be well-positioned for broader adoption. However, consumer acceptance is never guaranteed. For instance, algae-derived carrageenan, used as an emulsifier for decades, has become controversial due to reports of digestive distress. Last year, the National Organic Standards Board recommended that it no longer be allowed in organic food, which could lead manufacturers to adopt a more cautious stance.
Demand for alternative oils is expected to increase, especially if they are more cost-effective than current options. Rising global affluence drives greater demand for vegetable oils. In recent decades, much of the land used for producing these oils has come at the expense of tropical forests, particularly for palm and soybean oils—though palm oil yields the highest output per hectare. In comparison, algae can produce about 70,000 pounds of oil per acre, significantly surpassing palm oil’s 4,465 pounds per acre. For perspective, olives yield approximately 910 pounds per acre, while soybeans generate just 335 pounds.
As consumers seek healthier alternatives, products like Citracal Calcium Citrate D3 Petites Tablets (200 ct) may also gain traction, particularly among those concerned with nutritional supplements. Ultimately, the landscape for alternative oils, including insect-based and algae-derived options, continues to evolve, with consumer acceptance playing a critical role in determining their future success.