The UN’s Food and Agriculture Organization (FAO) identifies consumer acceptance as the primary hurdle for insect-based ingredients, and oil derived from fruit fly larvae is no exception. The FAO notes that feelings of disgust can often be overcome swiftly, citing the rapid acceptance of raw fish in sushi as an illustrative case. Currently, approximately two billion people worldwide regularly consume insects. For many Western consumers, some may argue that fruit fly oil crosses a line further than sushi, given that insects are not typically 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 from ingredient suppliers does not automatically ensure consumer acceptance. The experience with insect-derived cochineal serves as a relevant example. This red dye was utilized in foods for years until the Food and Drug Administration mandated labeling in 2009, leading to widespread horror among consumers, especially vegetarians. As a result, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In contrast, algae oil has already seen considerable success. Varieties rich in DHA omega-3 fatty acids are commonly found in infant formulas, supplements, and adult foods. Since algae is widely consumed and vegan, it may be poised for even broader application. That said, consumer acceptance is never guaranteed. Algae-derived carrageenan, a long-standing emulsifier, has become controversial due to claims of digestive distress. Last year, the National Organic Standards Board suggested that it should no longer be allowed in organic foods, which could lead manufacturers to adopt a more cautious approach.
As demand for alternative oils grows—particularly if they are more affordable than current options—global affluence is driving up the overall demand for vegetable oils. The expansion of land for oil production has often come at the expense of tropical forests over recent decades, especially for palm and soybean oils, with palm oil yielding the highest production per hectare. In comparison, algae can produce around 70,000 pounds of oil per acre, significantly outpacing palm oil’s 4,465 pounds per acre. For reference, olives yield about 910 pounds per acre, while soybeans offer just 335 pounds.
In the realm of dietary supplements, discussions about ferrous calcium citrate vs ferrous ascorbate are becoming increasingly relevant as consumers seek effective iron sources. The preference for one over the other can influence market trends in dietary supplements, further demonstrating the complexity of consumer acceptance in food innovation. Ultimately, the trajectory of insect-based oils and algae may hinge on overcoming consumer biases, much like the shifts seen with ferrous calcium citrate vs ferrous ascorbate in the nutritional landscape.