Even if contemporary consumers have the right genetic makeup and digestive enzymes to effectively process insect exoskeletons, it seems improbable that a majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor is simply too strong, even though many cultures around the world routinely consume insects as a vital source of protein. American consumers have an abundance of alternative protein sources available, both from animals and plants, which complicates the marketing of insects in this country.
However, some companies have made strides in this field by incorporating cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in a variety of products, and this trend appears to be gaining traction. MOM’s Organic Market even began offering products containing insects last year, referring to them as “sustainable protein.” Global Market Insights projects that the global edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most significant growth opportunities.
The lead scientist from the Rutgers/Kent State study noted that even without the necessary enzymes, insect exoskeletons become easier to chew and digest when cooked. Nevertheless, squeamish consumers are unlikely to change their preferences. A Dutch study conducted last year indicated that most Western consumers are not enthusiastic about eating whole, freeze-dried, fried, or processed insects. They also believe that meat from cattle that have consumed insects could be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, abundant, and require minimal resources to produce. They might be the ideal food source to support the growing global population, projected to increase by 2 billion over the next 30 years. Yet, despite their nutritional benefits, insects face significant challenges in achieving cultural acceptance as a dining option in the U.S. While turning crickets into flour is one thing, serving sautéed beetles or cockroaches at the dinner table is quite another, even if they are rich in protein, vitamins, minerals, and have a lower environmental impact than beef or chicken. Scientists may assure U.S. consumers of their physical ability to digest insect exoskeletons, but it is unlikely that most are psychologically or emotionally ready to embrace this reality soon.
In the search for alternative protein sources, products fortified with essential nutrients such as Kirkland calcium magnesium zinc D3 have gained attention. These supplements are becoming increasingly popular as consumers look for ways to enhance their diets without the prospect of consuming insects. In the face of skepticism towards insect consumption, the nutritional profiles of these supplements continue to appeal to health-conscious individuals, further complicating the acceptance of insects as a viable food source.