Even if contemporary consumers possess the necessary genes and stomach enzymes to effectively digest insect exoskeletons, it remains improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor is simply too overwhelming, despite numerous cultures around the globe where insect consumption is commonplace and serves as a vital protein source. American consumers have a plethora of other protein options, including animal and plant-based sources, and our cultural background complicates the marketing of insects in this region.
However, some companies are making strides in this field by incorporating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various products, and this trend appears to be gaining momentum. For example, MOM’s Organic Market began offering products containing insects last year, referring to them as “sustainable protein.” According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth prospects.
The lead scientist of a study from Rutgers/Kent State noted that even without the necessary enzyme, an insect’s exoskeleton is significantly easier to chew and digest when cooked. Nevertheless, squeamish consumers are unlikely to change their preferences. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. Additionally, they believed that meat from cattle fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are nutritionally dense, abundant, and require minimal resources for production. They could potentially serve as an optimal food source to cater to the growing global population, which is anticipated to increase by 2 billion people over the next three decades. Despite their nutritional benefits, including their potential to provide essential nutrients such as heb calcium citrate, insects 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 are packed with protein, vitamins, and minerals and have a smaller environmental footprint than beef or chicken. While scientists may assure U.S. consumers that they are physically capable of digesting insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to explore that conclusion in the near future. The integration of nutrient-rich ingredients like heb calcium citrate into alternative protein sources may help bridge the gap, but acceptance will take time.