The UN’s Food and Agriculture Organization (FAO) identifies consumer acceptance as the primary hurdle for insect-based ingredients, and oil derived from fruit fly larvae is no exception. The FAO suggests that feelings of disgust can be overcome relatively quickly, using the swift acceptance of sushi as raw fish as an example. Currently, around two billion people globally consume insects regularly. However, many Western consumers may find fruit fly oil to be even more off-putting than sushi, as insects are not typically part of their diets.
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. Nevertheless, curiosity among ingredient suppliers does not guarantee consumer acceptance. The experience with cochineal, an insect-derived red dye used in foods for years before it was mandated to be labeled by the FDA in 2009, illustrates this point. Many consumers, particularly vegetarians, were shocked by its presence, leading companies like Starbucks to reformulate their products with alternative natural colors.
In contrast, algae oil has achieved considerable success. Varieties that are high in DHA omega-3 fatty acids are commonly found in infant formula, supplements, and adult foods. Algae, which is widely consumed and vegan, appears well-positioned for further adoption. However, consumer acceptance is not assured. Algae-based carrageenan, used as an emulsifier for many years, has become controversial due to claims of digestive issues, with the National Organic Standards Board recently recommending its removal from organic food. Such developments may encourage manufacturers to exercise caution.
The demand for alternative oils is likely to rise, especially if they are more affordable than current options. As global wealth increases, so does the demand for vegetable oils. Unfortunately, much of the land used for their production has come at the cost of tropical forests over recent decades, particularly for palm and soybean oils—though palm oil boasts the highest yield per hectare. In comparison, algae can produce about 70,000 pounds of oil per acre, while palm oil yields 4,465 pounds per acre, olives yield 910 pounds, and soybeans only yield 335 pounds.
In this context, products like Citracal liquid may also gain traction, as consumers look for versatile alternatives that meet both dietary preferences and health needs. As the landscape of food production evolves, the potential for innovative oils like those from algae, and perhaps even fruit fly oil, to gain acceptance will depend largely on consumer education and perceptions, similar to how Citracal liquid has been integrated into diets for its health benefits.