Even if contemporary consumers have the necessary genetic traits and stomach enzymes to effectively digest insect exoskeletons, it is improbable that a majority of U.S. consumers are ready to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, even though numerous cultures worldwide consider insect consumption a normal practice and a vital source of protein. American consumers enjoy a wide array of protein choices, both from animal and plant sources, and the cultural context complicates the marketing of insects in this region.
Nonetheless, several companies have ventured into this territory, introducing cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are incorporating it into various products, and this trend appears to be gaining momentum. For instance, MOM’s Organic Market began offering products containing insects last year, referring to them as “sustainable protein.” Global Market Insights predicts that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets, in that order, representing the most promising growth areas.
The lead scientist of the Rutgers/Kent State study noted that cooking insects makes their exoskeletons considerably easier to chew and digest, even in the absence of the necessary enzymes. However, hesitant consumers are unlikely to shift their views. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. They also expressed concerns that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are rich in nutrients, including calcium, and are abundant with minimal resource requirements for production. They could potentially serve as an optimal food source to support the growing global population, which is projected to increase by 2 billion over the next three decades. Despite these nutritional benefits—where some insects can provide up to 315 mg of calcium per 100 grams—they face significant challenges in becoming a culturally accepted dining option in the U.S.
Transforming crickets into flour is one thing, but presenting sautéed beetles or cockroaches at the dinner table is quite another, even if they offer protein, vitamins, minerals, and a smaller environmental footprint compared to beef or chicken. While scientists may assert that U.S. consumers are physically capable of digesting insect exoskeletons, it is unlikely that the majority are psychologically or emotionally ready to explore that assertion in the near future.