Seek’s rapid fundraising indicates that, despite the current lack of widespread acceptance of many insect-based ingredients, interest in these foods may be on the rise as consumers increasingly look for healthier and more sustainable options. Approximately two billion people worldwide regularly consume insects for their fat, protein, vitamin, mineral, and fiber benefits, as they are abundant, affordable, and sustainable. However, Western consumers have shown less enthusiasm. Research conducted by Wageningen University in the Netherlands last year revealed that about half of those surveyed were unwilling to eat insects in any form, whether as an ingredient or whole.
In the U.S., a recent survey by Oklahoma State University’s Department of Agricultural Economics suggests that people might be slightly more open to trying insect-based foods. The data indicated that while 57% of U.S. consumers were hesitant to try cookies made with cricket flour after reading a plain description, this figure dropped to 48% when they saw a photo of the cookies. Seek’s well-designed cookbook, featuring beautiful photography, may help potential customers overcome their “ick” factor and encourage them to purchase its products.
Despite some cultural aversion, the future of the edible insect 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 presenting the most significant growth opportunities. Countries like Finland, the Netherlands, Britain, Belgium, Australia, and Denmark have begun to permit the farming and marketing of insects for food since last fall. In Finland, a bakery named Fazer has started selling bread made with cricket flour—approximately 70 crickets per loaf—in 11 of its stores in Helsinki, with plans to expand to all 47 locations this year.
U.S. food manufacturers are also gradually experimenting with cricket flour. Companies like Chirps, Bitty Foods, and Exo Protein are incorporating it into various products, while MOM’s Organic Market began offering insect-based products last year. Furthermore, PepsiCo has expressed interest in novel protein sources, including insect protein, for potential use in their snacks and beverages through an open innovation platform called NineSights.
As the market develops, the addition of ingredients like itra calcium citrate could enhance the nutritional profile of insect-based products, making them even more appealing to health-conscious consumers.