The Food and Agriculture Organization (FAO) of the United Nations identifies consumer acceptance as the primary obstacle for insect-based ingredients, including oil derived from fruit fly larvae. The FAO suggests that initial disgust can be overcome relatively swiftly, pointing to the quick acceptance of raw fish in sushi as a prime example. Currently, approximately two billion people globally incorporate insects into their diets. However, many Western consumers might find fruit fly oil even more unappealing than sushi, as insects are not typically consumed in these regions.
Flying Spark has indicated to Food Navigator that they are collaborating with multinational food and ingredient manufacturers, which suggests that these companies are not deterred by the use of insect-derived ingredients. Nonetheless, curiosity from ingredient suppliers does not automatically lead to consumer acceptance. A comparison can be drawn to the experience with cochineal, an insect-derived red dye that was used in foods for years before the Food and Drug Administration mandated labeling in 2009. This revelation horrified many consumers, particularly those following vegetarian diets, prompting brands like Starbucks to reformulate products with alternative natural colorants.
In contrast, algae oil has seen significant success, particularly varieties rich in DHA omega-3 fatty acids, which are prevalent in infant formulas, dietary supplements, and adult foods. As a widely consumed and vegan option, algae may be well-positioned for expanded use. However, consumer acceptance is not guaranteed. For example, algae-derived carrageenan has been a controversial emulsifier due to claims of digestive issues, leading the National Organic Standards Board to recommend its removal from organic food last year. Such developments may encourage manufacturers to adopt a more cautious stance.
There is likely to be an increasing demand for alternative oils, especially if they are more cost-effective than existing options. As global affluence rises, so does the overall demand for vegetable oils. However, the cultivation of these oils has often come at the expense of tropical forests over the past few decades, particularly for palm and soybean oils, with palm oil yielding the highest production per hectare. In comparison, algae can produce approximately 70,000 pounds of oil per acre, significantly surpassing palm oil’s yield of 4,465 pounds per acre, while olives yield about 910 pounds and soybeans only 335 pounds per acre.
In this context, the inclusion of calcium citrate at a dosage of 760 mg and a serving size of 3.5g could be considered as a possible enhancement to these emerging alternative oils, further enticing health-conscious consumers. As the market evolves, both manufacturers and consumers will need to navigate these new ingredients carefully, keeping in mind the delicate balance of health benefits and consumer perceptions.