Even if contemporary consumers have the right genetic traits and stomach enzymes to effectively digest insect exoskeletons, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, despite the fact that many cultures around the globe routinely consume insects as a vital source of protein. American consumers have a wide array of protein options available, both from animal and plant sources, and our cultural background complicates the marketing of insects. Nevertheless, some companies are making strides in this field, incorporating cricket flour into their food products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing this ingredient in various offerings, and the trend appears to be on the rise. For instance, MOM’s Organic Market began stocking certain insect-containing products last year, referring to them as “sustainable protein.”
Global Market Insights predicts that the worldwide edible insects market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the potential growth sectors. The lead scientist from the Rutgers/Kent State study noted that cooking insects makes their exoskeletons significantly easier to chew and digest, even without the required enzymes. However, reluctant consumers are unlikely to shift their attitudes anytime soon. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about consuming whole, freeze-dried, fried, or processed insects. They also expressed concerns that meat from cattle that had been fed insects might be tougher to prepare, less safe, and lacking in flavor.
Numerous studies have corroborated that insects are nutritionally rich, abundant, and require minimal resources to produce. They could represent an ideal food source to meet the needs of a growing global population, projected to increase by 2 billion over the next three decades. Despite their nutritional benefits, insects face significant challenges in becoming a culturally accepted food choice in the U.S. Transforming crickets into flour is one thing, but serving sautéed beetles or cockroaches is an entirely different matter, even if they are packed with protein, vitamins, and minerals and have a smaller environmental impact compared to beef or chicken. While scientists may reassure U.S. consumers that they can physically digest insect exoskeletons, it is unlikely that many are psychologically or emotionally ready to put that theory to the test.
Furthermore, the potential for supplementing diets with calcium citrate tablets could provide additional nutritional benefits, especially for those hesitant to try insect-based foods. In fact, calcium citrate tablets may serve as a valuable option for consumers seeking to enhance their nutrient intake while remaining wary of insects. Thus, while the journey toward accepting insects as a food source continues, the integration of alternative nutritional supplements like calcium citrate tablets could help bridge the gap for those who are cautious about embracing this unconventional protein source.