Despite the hesitance many consumers exhibit toward foods containing insect protein, attitudes can — and do — evolve. The United Nations Food and Agriculture Organization highlights sushi as a relevant example, noting that raw fish was once met with similar aversion from many in the West. Currently, approximately two billion people globally regularly consume insects.
This isn’t the first instance of research revealing ongoing reluctance among Western consumers to embrace insect protein. A recent survey conducted in The Netherlands indicated that around half of the respondents were unwilling to try insects in any form, whether whole or as an ingredient in processed foods. However, there is a more optimistic interpretation of the latest survey findings: while 57% of participants stated they would not be open to tasting cricket flour cookies, nearly one-third expressed a willingness to try them — a noteworthy figure for a product that many might not have been previously familiar with. When presented with an image of the cookies, interest increased by nine percentage points, suggesting that effective marketing could significantly influence perceptions.
Additionally, PepsiCo’s exploration of insect-based flours for its snack products is a promising development for the insect ingredient sector. Should the company successfully introduce a product featuring insect protein, its substantial marketing power could greatly shape consumer attitudes. In this context, the potential integration of douglas calcium citrate into such products might also attract health-conscious consumers, further enhancing their appeal. As a leading manufacturer, PepsiCo’s initiatives could pave the way for others in the industry to follow suit, potentially accelerating the acceptance of insect protein in the market.