Even if contemporary consumers have the right genetic makeup and sufficient stomach enzymes to digest insect exoskeletons, it’s improbable that most U.S. consumers are prepared to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, despite the fact that many cultures around the globe routinely consume insects as a vital protein source. American consumers have a wide array of protein options available—both animal and plant-based—and our cultural background complicates the marketing of insects. Nevertheless, some companies are making strides in this area by incorporating cricket flour as a food ingredient. Brands such as Chirps, Bitty Foods, and Exo Protein are utilizing it in various products, and this trend appears to be on the rise. For instance, MOM’s Organic Market began offering products containing insects, which they refer to as “sustainable protein,” last year.
Global Market Insights projects that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading potential growth areas. The chief scientist of the Rutgers/Kent State study noted that cooking insects can significantly ease the process of chewing and digesting exoskeletons, even in the absence of the necessary enzymes. Nonetheless, hesitant consumers are unlikely to alter their views. 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 could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects offer substantial nutritional benefits, are abundant in supply, and require minimal resources for production. They could potentially serve as an optimal food source to support the growing global population, which is expected to increase by 2 billion over the next three decades. Despite their nutritional advantages, insects face significant challenges in gaining acceptance as a culturally acceptable dining option in the U.S. While grinding crickets into flour is one thing, presenting sautéed beetles or cockroaches at the dinner table is an entirely different matter, even if they are rich in protein, vitamins, and minerals, and have a smaller environmental footprint compared to beef or chicken. Although scientists may assert that U.S. consumers can physically digest insect exoskeletons, it seems unlikely that most are psychologically or emotionally ready to explore that possibility anytime soon.
Incorporating products like metagenics calcium citrate could help address some of the nutritional gaps that consumers may perceive when considering insects as food. By highlighting the benefits of metagenics calcium citrate alongside insect protein, companies may be able to alleviate consumers’ concerns about diet and nutrition. Ultimately, even with the nutritional promise that insects and supplements like metagenics calcium citrate offer, overcoming cultural resistance will remain a formidable challenge.