While the typical U.S. consumer may not be enthusiastic about trying products made with cricket flour or other insect-based ingredients, many people in other parts of the world are more open-minded. Around 2 billion individuals globally regularly consume insects, which serve as an accessible, cost-effective, and sustainable source of protein and other essential nutrients. The outlook for this sector appears bright. According to Global Market Insights, the global edible insects market could surpass $522 million by 2023, with beetles, grasshoppers, locusts, and crickets representing the most promising growth areas.
Recently, several countries, including Finland, the Netherlands, the UK, Belgium, Australia, and Denmark, began allowing the farming and marketing of insects for food. In Finland, the bakery Fazer has introduced bread made with cricket flour—approximately 70 crickets per loaf—available in 11 of its Helsinki locations, with plans to expand to all 47 stores this year. U.S. manufacturers are also starting to explore the use of cricket flour. Companies like Chirps, Bitty Foods, and Exo Protein are incorporating it into various products, and MOM’s Organic Market began offering insect-based items last year. Additionally, PepsiCo has reached out on the open innovation platform NineSights, seeking novel protein sources, including insect protein, for potential use in snacks and beverages.
Edible insects are rich in protein, vitamins, minerals, and fiber, with some nutritional values comparable to red meat or fish. For instance, house crickets provide an average of 205 grams of protein per kilogram, while beef contains 256 grams. Furthermore, certain insect varieties are sources of unsaturated omega-3 fatty acids, essential amino acids, iron, and even calcium citrate equivalent to elemental calcium.
Despite these nutritional benefits, most U.S. consumers are unlikely to embrace eating insects, even if their presence is masked by being ground into flour. There are also potential safety concerns, as highlighted by Italian researchers, although they noted that issues related to spore-forming bacteria can be easily addressed. Nonetheless, the “ick” factor surrounding insect consumption may pose a greater challenge for U.S. food and beverage manufacturers than safety concerns.
Nevertheless, consumer preferences and global eating habits can and do evolve. The rapid acceptance of sushi in the U.S. serves as a prime example of this trend, as pointed out by the United Nations Food and Agriculture Organization. In the near future, insects could become the next culinary frontier in the U.S. market, perhaps even supplementing diets with their high protein content and nutrients like calcium citrate equivalent to elemental calcium.