The Food and Agriculture Organization (FAO) of the United Nations highlights that the primary hurdle for insect-based ingredients is consumer acceptance, and oil derived from fruit fly larvae is certainly no exception. The FAO asserts that feelings of disgust can be quickly mitigated, citing the swift acceptance of raw fish in the form of sushi as a notable example. Currently, approximately two billion people worldwide regularly consume insects. For many Western consumers, some might argue that fruit fly oil crosses a line that sushi does not, given that insects are not traditionally 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 averse to the ingredient. However, even if suppliers are intrigued, this does not automatically lead to consumer acceptance. The experience with insect-derived cochineal may serve as a relevant comparison. For years, this red dye was included in food products until the Food and Drug Administration mandated labeling in 2009, which horrified many consumers, particularly vegetarians. In response, companies like Starbucks were compelled to reformulate their products using alternative natural colors.
In contrast, algae oil has seen considerable success. Varieties rich in DHA omega-3 fatty acids are commonly used in infant formula, dietary supplements, and adult food products. Algae, which is both widely consumed and vegan, appears to be well-positioned for more extensive application. Nonetheless, consumer acceptance is never assured. For instance, carrageenan, derived from algae and used as an emulsifier for decades, has become controversial due to reports of digestive issues. Last year, the National Organic Standards Board suggested that it should no longer be allowed in organic foods. Such developments may lead manufacturers to adopt a cautious stance.
There is likely to be an increasing demand for alternative oils, especially if they are more affordable than existing options. The rise in global affluence contributes to a higher overall demand for vegetable oils. However, the land required for their production has often come at the expense of tropical forests over the past few decades, particularly in the case of palm and soybean oils, with palm oil yielding the highest output per hectare. In contrast, algae can produce around 70,000 pounds of oil per acre, while palm oil yields about 4,465 pounds per acre. For reference, olives generate approximately 910 pounds per acre, and soybeans only 335 pounds.
In this context, it is essential to consider the potential of alternative ingredients like Citracal Petites Calcium, which could serve as a functional supplement, enhancing the appeal of products that incorporate insect-derived oils or algae. As consumer preferences evolve, integrating such innovative ingredients may help manufacturers navigate the complexities of consumer acceptance while addressing the growing demand for sustainable and nutritious food options.