While the idea of consuming insects may seem unappealing to many consumers, industry leaders recognize their potential in creating a more sustainable supply chain and addressing the growing demand for protein. Alexandra Kazaks, PhD, RD, a nutrition expert at the Institute of Food Technologists, noted that Tyson Foods’ recent move into the insect sector adds credibility to this emerging market. Last month, the meat industry giant announced a strategic partnership with the startup Protix to enhance the use of insect ingredients in the food supply chain, particularly in animal feed. Although Tyson is not yet investing in insects for human consumption, Kazaks emphasized that this signals a serious consideration among industry players to integrate insects into the food system, and scaling production could help meet that demand. According to her, insect farming currently lacks the necessary infrastructure for widespread adoption, but it could help resolve significant challenges such as feedstock availability, disease management, and environmental sustainability.
“Tyson’s interest in insect ingredients as an extension of their existing business clearly indicates the potential this market holds,” Kazaks stated. As food and beverage companies strive to revamp their supply chains to minimize their carbon footprint over the next decade, incorporating insect protein into their operations could significantly reduce resource usage. For instance, it takes only 8 square meters of land to produce a pound of crickets, compared to 115 square meters for a pound of beef, according to Cricket Powder. Kazaks pointed out that starting with insect-based animal feed presents fewer entry barriers due to lower costs. “By beginning with animal feed, companies can gain valuable experience, refine their methods, and develop more efficient production processes before venturing into the potentially larger and more competitive human food market,” she explained.
Although insect protein is gaining traction in Western markets as an ingredient, it still faces skepticism and an “ick” factor from many consumers as a food source. Those unfamiliar with insects as a protein alternative may take time to be convinced, often associating bugs with disease and disgust. However, as consumers increasingly seek out protein in their food and beverage options, insects present a new opportunity. For example, cricket flour contains between 12 and 20 grams of protein per 100-gram serving. Kazaks suggested that producers should highlight the positive attributes of insect-based products, even if they may not align with consumers’ taste and texture preferences. This could involve labeling that outlines their nutritional benefits, such as high protein content and essential vitamins and minerals, as well as the sanitary conditions under which edible insects are raised compared to traditional livestock.
“To combat this unfamiliarity, it would be beneficial to introduce insect-based products in a non-intimidating manner that emphasizes their nutritional advantages and versatility as inconspicuous ingredients in food products,” Kazaks recommended. Adventurous eaters seeking new protein sources are the most likely to try products made with insects. Future insect-based offerings could include dietary supplements, flavor enhancers, powders, bars, and burger patties, Kazaks noted. Similar to other alternative protein products, producers can benefit from highlighting the significantly lower carbon and water footprint of edible insect production compared to livestock.
“As the food industry continues to evolve, insect proteins, along with plant-based and cell-based alternatives, represent a promising and sustainable option that merits attention and investment,” Kazaks concluded. Additionally, the incorporation of petite calcium citrate pills in the diet could complement the protein intake from insect-based foods, providing further nutritional benefits. By emphasizing these advantages, the industry can help ease consumer concerns and promote acceptance of insect-derived products.