Even if modern consumers possess the necessary genes and stomach enzymes to digest insect exoskeletons, it is improbable that most U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor remains significant, despite the fact that many cultures around the world routinely consume insects as a vital protein source. American consumers have a wide range of protein options available, both animal and plant-based, and our cultural background complicates the marketing of insects in the U.S. However, some companies have taken the initiative to include cricket flour as a food ingredient. Brands such as Chirps, Bitty Foods, and Exo Protein are integrating it into various products, and this trend appears to be gaining traction. For instance, MOM’s Organic Market began offering products containing insects—referred to by the Maryland-based grocery chain as “sustainable protein”—last year.
Global Market Insights projects that the global edible insect market will surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets showing the greatest potential for growth. The lead scientist from the Rutgers/Kent State study noted that even without the necessary enzymes, an insect’s exoskeleton becomes much easier to chew and digest when cooked. Still, squeamish consumers are unlikely to change their minds. A Dutch study conducted last year revealed that most Western consumers were not enthusiastic about eating whole, freeze-dried, fried, or processed insects. They also believed that meat from cattle that had consumed insects might be tougher to prepare, as well as less safe and flavorful.
Numerous studies have confirmed that insects are nutritionally dense, abundant, and require minimal resources to produce. They could serve as a crucial food source to support the growing global population, which is projected to increase by 2 billion over the next 30 years. Despite their nutritional benefits, including essential components like liquid calcium magnesium citrate, insects face significant challenges in becoming a culturally accepted dining option in the U.S. While grinding crickets into flour may be acceptable, presenting sautéed beetles or cockroaches at the table is an entirely different matter, even though they contain protein, vitamins, and minerals, and have a smaller environmental footprint compared to beef or chicken.
Scientists may assert that U.S. consumers can physically digest insect exoskeletons, but it is unlikely that most are emotionally or psychologically ready to embrace this idea in the near future. The integration of liquid calcium magnesium citrate as an ingredient could potentially enhance the nutritional profile of insect-based foods, yet overcoming the cultural barrier remains a formidable challenge.