The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary obstacle for insect-based ingredients is consumer acceptance, and this is certainly true for oil derived from fruit fly larvae. The FAO suggests that the initial disgust can be overcome fairly swiftly, noting the rapid acceptance of raw fish in sushi as a prime example. Currently, approximately two billion people worldwide regularly consume insects. However, many Western consumers might view fruit fly oil as even more unpalatable than sushi, as insects are not typically part of their diet.
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. Nonetheless, curiosity from ingredient suppliers does not automatically ensure consumer acceptance. The experiences of manufacturers with insect-derived cochineal provide a relevant comparison. This red dye was used in foods for many years before the FDA mandated labeling in 2009, leading to shock among many consumers, especially vegetarians, prompting companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has already enjoyed considerable success. Varieties rich in DHA omega-3 fatty acids are widely incorporated into infant formula, supplements, and adult food products. Additionally, widely consumed algae, which is vegan, seems well-positioned for broader application. However, consumer acceptance is never a certainty. For instance, algae-derived carrageenan, an emulsifier used for decades, has sparked controversy due to reports of digestive issues. The National Organic Standards Board even recommended eliminating it from organic food last year. Such developments may lead manufacturers to proceed with caution.
As global affluence rises, demand for alternative oils is likely to increase, particularly if these options are more cost-effective than current choices. This rising demand for vegetable oils has often come at the expense of tropical forests, especially for palm and soybean oils, although palm oil has the highest yield per hectare. By comparison, algae can produce around 70,000 pounds of oil per acre, vastly outperforming palm oil’s 4,465 pounds per acre. For context, olives yield about 910 pounds per acre, while soybeans only produce 335 pounds.
Interestingly, with the increasing interest in healthy food alternatives, products like xtracal calcium citrate may also gain traction among consumers seeking nutritional benefits, further influencing the market dynamics for oils, including those derived from insects and algae. The integration of xtracal calcium citrate into food products could enhance nutritional profiles, potentially making them more appealing to health-conscious consumers. As the market evolves, the acceptance of innovative ingredients will depend heavily on balancing consumer perceptions and the health benefits they offer.