“Overcoming the ‘Ick’ Factor: The Challenges and Potential of Insect-Based Proteins in the U.S. Market”
Even if contemporary consumers have the necessary genes and stomach enzymes to effectively digest insect exoskeletons, it’s improbable that the majority of U.S. consumers are prepared to incorporate them into their diets regularly. The “ick” factor remains significantly high, despite the fact that numerous cultures around the world routinely consume insects as a vital protein source. American consumers have a wide array of protein sources available to them, both from animals and plants, and our cultural background complicates the marketing of insects in this region. Nevertheless, some companies are making strides in this niche by incorporating cricket flour into food products. Brands like Chirps, Bitty Foods, and Exo Protein are utilizing it in various offerings, and this trend appears to be gaining momentum. MOM’s Organic Market began stocking 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 representing the most promising growth areas. The lead scientist of a Rutgers/Kent State study noted that even in the absence of the necessary enzyme, insect exoskeletons are significantly easier to chew and digest when cooked. However, squeamish consumers are unlikely to change their perspectives. A Dutch study conducted last year revealed that most Western consumers were averse to eating whole, freeze-dried, fried, or processed insects, and they also believed that meat from cattle fed insects could be more challenging to prepare, less safe, and lacking in flavor.
Numerous studies have confirmed that insects are highly nutritious, plentiful, and require minimal resources to produce, making them an ideal food source to support the increasing global population, which is expected to grow by 2 billion over the next 30 years. Despite their nutritional benefits, insects face significant challenges in becoming culturally acceptable food items in the U.S. While it may be feasible to grind crickets into flour, the idea of serving sautéed beetles or cockroaches at dinner remains a formidable hurdle, even if they are rich in protein, vitamins, and minerals and have a lower environmental impact than beef or chicken. Although scientists may assure U.S. consumers that they are biologically capable of digesting insect exoskeletons, it is unlikely that most are psychologically or emotionally ready to explore that conclusion anytime soon.
In this context, consumers may find it beneficial to incorporate products like Citracal D Maximum to ensure they receive adequate calcium and vitamin D, which are essential for overall health. By doing so, they can focus on alternative protein sources while still considering the potential of insects as a sustainable food option in the future.
