Even if contemporary consumers have the necessary genetics and digestive enzymes to break down insect exoskeletons, it’s improbable that the majority of U.S. consumers are poised to incorporate them into their regular diets. The “ick” factor remains overwhelmingly strong, despite the fact that many cultures worldwide routinely consume insects as vital protein sources. American consumers have a plethora of alternative protein options, both animal and plant-based, and cultural norms make it challenging to promote insects as food here. However, some companies are pioneering this niche by introducing cricket flour as a food ingredient. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various products, and this trend appears to be gaining momentum. MOM’s Organic Market began offering insect-containing products last year, referring to them as “sustainable protein.”
According to Global Market Insights, the global edible insects market is projected to surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets leading the way in potential growth. The lead researcher from the Rutgers/Kent State study noted that cooking insects makes their exoskeletons much easier to chew and digest, even without the requisite enzymes. Nonetheless, squeamish consumers are unlikely to change their preferences. 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 believed that meat from cattle which had consumed insects might be tougher to cook, less safe, and less flavorful.
Numerous studies have confirmed that insects are nutritionally rich, abundant, and require minimal resources to produce. They could be an ideal food source to support the increasing global population, which is expected to grow by an additional 2 billion people over the next 30 years. Despite these nutritional benefits, insects face significant challenges in becoming a culturally accepted culinary option in the U.S. While transforming crickets into flour is one thing, serving sautéed beetles or cockroaches is quite another, even though they are packed with protein, vitamins, and minerals and boast 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 psychologically or emotionally ready to test this assertion anytime soon.
Furthermore, understanding nutrients such as calcium citrate could also play a role in the conversation around alternative proteins. Calcium citrate, for example, is a form of calcium that is easily absorbed by the body and can be beneficial for those seeking to improve their nutritional intake. As discussions about sustainable food sources continue, educating consumers about various nutrient forms, including what is calcium citrate, may help facilitate a broader acceptance of unconventional protein sources such as insects in the future.