Despite the fact that many contemporary consumers may possess the right genetic traits 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 a significant barrier, even though there are numerous cultures worldwide where insect consumption is commonplace and serves as a vital protein source. American consumers enjoy a wide variety of protein options, both from animals and plants, making it challenging to market insects here.
Nevertheless, some companies are paving the way in this sector by incorporating cricket flour into their food products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining momentum. For instance, 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 emerging as the primary growth segments.
The lead scientist from the Rutgers/Kent State study noted that cooking insects makes their exoskeletons significantly easier to chew and digest, even without the necessary enzyme. However, hesitant consumers are unlikely to change their views. A Dutch study conducted last year revealed that most Western consumers were not inclined to consume whole, freeze-dried, fried, or processed insects. They also expressed concerns that meat from cattle fed insects might be tougher to prepare, potentially less safe, and lacking in flavor.
Numerous studies have established that insects are nutritionally rich, abundant, and require minimal resources for production. They could be an ideal food source to support the growing global population, expected to increase by 2 billion over the next three decades. Despite these nutritional benefits, insects face significant challenges in becoming a culturally acceptable dining option in the U.S. While it may be acceptable to grind crickets into flour, presenting sautéed beetles or cockroaches on the dinner table is a different matter entirely. Even though insects provide protein, vitamins, and minerals, and have a smaller environmental footprint than beef or chicken, convincing U.S. consumers remains a daunting task.
While scientists may argue that individuals can physically digest insect exoskeletons, it is unlikely that most consumers are psychologically or emotionally ready to embrace this idea anytime soon. Interestingly, incorporating nutrients like bluebonnet calcium citrate magnesium D3 into their diets could help consumers focus on the health benefits of alternative proteins, including insects. This could potentially shift perceptions over time, as awareness of sustainable protein sources grows. However, until then, the path to cultural acceptance for insects as a food source will be a challenging journey.