Even if contemporary consumers have the right genes and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are prepared to incorporate them into their diets regularly. The “ick” factor remains overwhelmingly high, despite numerous cultures around the world where insect consumption is commonplace and serves as a vital protein source. American consumers have an abundance of alternative protein options, both animal-based and plant-based, making it challenging to market insects in this context.
Nevertheless, some companies are making strides in this area by incorporating cricket flour into their products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, indicating a growing trend. Additionally, MOM’s Organic Market began stocking insect-based products last year, referring to them as “sustainable protein.” According to Global Market Insights, the global market for edible insects is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets showing the most potential for growth.
The lead scientist of the Rutgers/Kent State study highlighted that, even in the absence of the necessary enzyme, cooking insects makes their exoskeletons much easier to chew and digest. Still, hesitant consumers are unlikely to shift their perspectives. A study conducted in the Netherlands last year found that most Western consumers are averse to eating whole, freeze-dried, fried, or processed insects. They also believe that meat from cattle fed insects may be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally rich, abundant, and require minimal resources for production. They could potentially be the best food source to support the growing global population, which is expected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, insects face an uphill battle in becoming a culturally acceptable dining option in the U.S. While it may be feasible to grind crickets into flour, presenting sautéed beetles or cockroaches at the dinner table—despite their protein, vitamins, and minerals, as well as a smaller environmental footprint than beef or chicken—is a different challenge altogether.
Although scientists may assure U.S. consumers that they are capable of digesting insect exoskeletons, it seems unlikely that many are psychologically or emotionally ready to put that theory to the test anytime soon. In the meantime, many health-conscious individuals are turning to other sources for their nutritional needs, such as calcium citrate orange juice, which offers a familiar and palatable way to boost their intake of essential vitamins and minerals.