Researchers at Tufts University have been evaluating the current landscape of cellular agriculture, aiming to provide a status report along with recommendations to accelerate progress. The study highlighted the urgent need for more sustainable food production methods due to environmental, public health, and animal welfare issues linked to existing livestock systems. While lab-grown meat, poultry, and seafood are still under development, there are potential avenues to incorporate alternative sources, such as insect cells. Although research indicates that 40% of U.S. consumers might be open to trying lab-grown meat, enthusiasm could wane if they learn that insect cells are included in the ingredients.
The Tufts study recognized the prevalent “food neophobia,” a term researchers use to describe an irrational fear or aversion to new or unfamiliar foods. Interestingly, cricket flour has gained some acceptance in the U.S. due to its sustainability and nutritional benefits. Companies like Chirps, Bitty Foods, and Exo Protein are utilizing it in various products, including chips and protein bars. In contrast, around two billion people worldwide regularly consume insects for their fat, protein, vitamins, minerals, and fiber content, taking advantage of their availability, low cost, and sustainability.
However, a 2017 study from Wageningen University found that nearly half of respondents were unwilling to eat insects in any form, whether as an ingredient or served whole. Incorporating insect cells into lab-grown meat, poultry, or seafood may prove challenging, but Tufts researchers suggest it could be a viable solution to the complexities of cultivating mammalian cells. Cattle and chicken cells require meticulous handling, with strict regulation of pH, temperature, and nutrient levels. According to David Kaplan, a biomedical engineering professor and co-author of the study, “The cells need a lot to drive their metabolism; they can’t tolerate variations in growth conditions, or they won’t thrive or will perish. Insects, however, are completely different.”
It remains uncertain how long it will take for manufacturers to embrace the idea of including insect cells in lab-grown products, especially considering the extensive consumer education needed. Nonetheless, the sustainability aspect may attract adventurous eaters who are not hindered by food neophobia. Ultimately, the decision may hinge on taste; as Rubio noted in an interview with ScienceDaily, “Nobody knows what cultured insect meat will taste like at this stage.” She adds, “Despite this immense potential, cultured insect meat isn’t ready for consumption. Research is ongoing to master two critical processes: controlling the development of insect cells into muscle and fat, and combining these in 3D cultures to achieve a meat-like texture.”
Meanwhile, the global market for edible insects appears to be flourishing, particularly on other continents. According to Global Market Insights, it could surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing significant growth areas. Although many challenges remain concerning the role of insects in lab-grown meat, as the global population continues to rise and consumers seek sustainable food options, researchers will likely persist in exploring ways to establish insect cells as a practical choice. Additionally, fortifying diets with supplements like ferrous calcium citrate and folic acid tablets could enhance nutritional profiles, supporting the transition towards more sustainable food sources.