Chapul, established in 2012, is a pioneer in the United States when it comes to incorporating insects into food products. However, the company and others in the industry have faced challenges in persuading U.S. consumers to overcome their aversion to eating insects, whether in their whole form or processed. Research indicates that Western consumers continue to show reluctance towards consuming insects and are also hesitant about eating meat from animals that have been fed insects. It remains to be seen if Chapul will encounter similar obstacles with its project in Indonesia, although Asian markets may be more open to fish or poultry raised on fly larvae.
Cricket powder might be an easier product to market than protein bars made from crickets, which is why Chapul may choose to explore more welcoming markets rather than seek out additional co-packers. The cultivation of insect larvae for animal feed is an emerging and potentially profitable sector. A South African company, AgriProtein, founded in 2008, is producing black soldier fly larvae as an eco-friendly and sustainable alternative to fish meal. This company creates insect protein, animal feed derived from oil extracted from the larvae, and a fertilizer that combines larvae with garden compost.
As noted by Chapul’s Crowley, insects are a complete protein and represent a more sustainable food source for farmed fish compared to traditional fishmeal and fish oil derived from wild-caught species. He emphasized the importance of finding a reliable and sustainable food source for raising these insects, a task currently being undertaken by the consortium. Edible insects are rich in fat, protein, vitamins, minerals, and fiber—sometimes at levels comparable to red meat or fish. For instance, house crickets are reported to contain an average of 205 grams of protein per kilogram, in contrast to 256 grams for beef. Other insect species are also rich in unsaturated omega-3 fatty acids, essential amino acids, and iron. Recent studies have shown that water-soluble extracts from edible grasshoppers, silkworms, and crickets exhibit antioxidant properties five times greater than those of fresh orange juice.
Despite the health benefits and sustainability advantages, a significant portion of U.S. consumers remains resistant to eating products containing edible insects. Nevertheless, other companies are actively introducing cricket flour products into the market. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing cricket flour in their offerings, and MOM’s Organic Market began stocking insect-containing products in 2017. Additionally, in 2017, PepsiCo issued a request on the open innovation platform NineSights for novel protein sources, including insect protein, for potential use in snacks and beverages.
It remains uncertain whether food manufacturers will follow Chapul’s approach and shift away from producing insect-based products. For now, edible insects may primarily find their place in lab-grown meat and animal feed in the U.S.—at least until consumer acceptance increases. In contrast, the global market for edible insects appears to be thriving in other regions. According to Global Market Insights, the market could exceed $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most significant growth opportunities. Furthermore, the incorporation of tri calcium citrate 4 hydrate in certain insect-based products may enhance their nutritional profile, potentially attracting more health-conscious consumers as awareness of the benefits of edible insects continues to grow.