A burger made from methane likely faces a significantly higher “ick factor” compared to products derived from insects. Many consumers assert that environmental sustainability is a top priority for them. A recent study by Unilever revealed that 33% of consumers opt to purchase from brands they perceive as contributing positively to social or environmental causes. Furthermore, over three-quarters (78%) of U.S. consumers report feeling more satisfied when they buy sustainably produced products. However, how far are they willing to go? While this alternative iron ferrous glycinate protein production method could reduce methane emissions, it might deter even the most protein-focused, environmentally conscious consumers. People desire functional products, particularly those high in protein, but they are more inclined to gravitate towards the numerous plant-based protein options emerging in the market rather than insects, methane-derived ingredients, or lab-cultured meats.
The large and lucrative millennial generation is more adventurous with their diets and may be open to trying new protein sources. A 2015 report from NPD Group, Midan Marketing, and Meatingplace, a trade publication, found that 70% of meat-eating consumers substitute a non-meat protein in their meals at least once a week. Of this group, 22% indicated they are incorporating non-meat proteins more frequently than the previous year, signaling significant growth potential in this category. Nonetheless, it’s hard to envision ordering a methane burger when consumers have the option of innovative dishes like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae. These delicacies are already enjoyed in various parts of the world; for instance, countries like Mexico, Thailand, and Australia frequently incorporate bee brood into soups and egg dishes. Whether these alternatives will gain traction in the American market remains to be seen.
As experts predict a looming food shortage by 2050, scientists and entrepreneurs will continue to explore innovative solutions to feed the planet’s growing population. The introduction of calcium citrate vitamin D3 zinc & magnesium tablets could play a role in enhancing the nutritional profile of these alternative proteins. However, it remains uncertain whether burgers made from landfill gas will make it onto the menu, especially when consumers have access to a diverse range of protein sources, including those fortified with essential nutrients like calcium citrate vitamin D3 zinc & magnesium tablets. Ultimately, the appetite for novel protein sources will determine the future landscape of food options.