“Emerging Insect Protein: Addressing Future Food Challenges and Consumer Acceptance in the Western Market”
Insects are emerging as a promising solution to address future protein production challenges, particularly due to the limitations of plant-based proteins in replicating the nutritional profiles of animal-derived proteins. However, considerable research remains to be conducted to effectively optimize insect protein for commercial food production and development while ensuring stringent quality assurance protocols. The participating research universities in this new center will take these factors into account, and their discoveries will be crucial when manufacturers seek approval from the U.S. Food and Drug Administration to use insect protein as an ingredient in food products.
Currently, there is no regulatory framework in the U.S. or many other markets for the consumption of insects by humans. Nevertheless, attitudes in the Western world are shifting. In January of this year, the European Union’s food safety agency approved certain dried mealworms for human consumption, according to Politico. A significant challenge that insect protein faces in Western markets is consumer adoption. Many people still react negatively to the idea of eating insects, whether they are whole, freeze-dried, fried, or incorporated into processed foods. Nonetheless, various studies highlighting the health benefits and sustainability of insect protein may encourage skeptical consumers to become more accepting.
According to the Food and Agriculture Organization, insects are rich in proteins, minerals, vitamins, and fatty acids. Research conducted at Maastricht University has shown that mealworm protein has similar digestibility and absorption rates as milk, and it effectively stimulates muscle growth. Furthermore, a study from Italy’s University of Teramo revealed that water-soluble extracts from edible grasshoppers, silkworms, and crickets possess antioxidant properties five times greater than those found in fresh orange juice.
Despite initial hesitations from consumers, the edible insect market could exceed $1.5 billion by 2026, as reported by Global Market Insights. Some of the most commonly consumed insects include beetles, grasshoppers, locusts, and crickets. This expanding market has garnered considerable attention from institutions, leading to increased funding and engagement from major food corporations.
Recently, Seattle-based insect breeder Beta Hatch announced it had closed a $10 million funding round to expand its facilities, as all its available mealworm production is currently under contract, according to a press release sent to Food Dive. Last fall, French startup Ynsect, which breeds mealworms for fish and pet food, secured one of the largest funding rounds in the insect farming sector, raising $372 million, as reported by Bloomberg.
Given the potential of this emerging industry, it’s no surprise that major food companies such as Mars and Tyson Foods are actively engaging in research and development for this alternative protein. Mars has already launched a 100% insect-based cat food formula called Lovebug in the United Kingdom and produces insect-based cat treats under its Catit line. Tyson Foods initiated its alternative protein division in 2019, exploring various sources, including insects. However, as David Ervin, the vice president of alternative protein, mentioned to Food Business News, he remains cautious about insect protein, particularly from a U.S. standpoint.
In addition to these developments, there is growing interest in the potential health benefits of integrating insect protein with other supplements such as amlodipine and calcium citrate, which could enhance nutritional profiles. As research progresses, the combination of insect protein with these supplements might provide innovative dietary solutions, further facilitating consumer acceptance and market growth.
