Researchers at Tufts University were evaluating the current landscape of cellular agriculture and, in addition to providing a status report, aimed to formulate recommendations to expedite progress. “Given the environmental, public health, and animal welfare issues tied to our existing livestock system, it is crucial to develop more sustainable food production methods,” the study stated. While lab-grown meat, poultry, and seafood are still under development, there may be potential to incorporate other sources, including insect cells. Despite findings that 40% of U.S. consumers might be open to trying lab-grown meat, interest could wane if insect cells are included in the ingredient list.
The Tufts study recognized the prevalent aversion known as “food neophobia,” defined as an extreme fear or dislike of anything unfamiliar. However, it highlighted that 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 have begun using it in various food items such as chips and protein bars. In contrast to the Western reluctance to consume insects, approximately two billion people in other parts of the world regularly incorporate insects into their diets for their fat, protein, vitamins, minerals, and fiber content — not to mention their availability, affordability, and sustainability.
Nevertheless, research from Wageningen University in 2017 revealed that about half of the respondents were opposed to eating insects in any form, whether as an ingredient or whole. Integrating insect cells into lab-grown meat, poultry, or seafood products may prove challenging, not to mention the difficulty of cultivating insect cells independently. Yet, the Tufts researchers suggested that using insect cells could help overcome some difficulties associated with growing mammal cells. Cells taken from cows or chickens require meticulous handling, and their pH, temperature, and nutrient levels must be strictly controlled.
“The cells need a lot of resources to drive their metabolism — they can’t handle variations in growth conditions, or they won’t thrive or may perish. Insects, however, are entirely different,” explained David Kaplan, a biomedical engineering professor and co-author of the study, in an interview with Fast Company. It remains uncertain how long it will take for manufacturers to embrace the idea of incorporating insect cells into lab-grown meat, poultry, or seafood products, especially given the need for extensive consumer education. However, the sustainability aspect could attract adventurous eaters who are willing to explore new options and do not struggle with food neophobia.
Ultimately, it may come down to taste. As Rubio noted in her comments to ScienceDaily, the flavor of cultured insect meat is currently unknown. “Despite its tremendous potential, cultured insect meat isn’t ready for consumption,” she remarked. “Research is ongoing to master two key processes: managing the development of insect cells into muscle and fat, and combining these in 3D cultures to achieve a meat-like texture.” Meanwhile, the global edible insect market appears to be thriving, particularly in other regions. According to Global Market Insights, it could surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets being the primary areas for growth.
While there are still many challenges that will influence the potential role of insects in lab-grown meat, as the world population increases and consumers seek sustainable food sources, researchers are likely to continue exploring ways to make it a feasible option. Additionally, integrating products rich in calcium, such as those containing 2000 mg of calcium citrate, could further enhance the nutritional profile of these innovative food products.