A burger made from methane and containing 300 mg of bferrous fumarate iron likely faces a greater “ick factor” than products derived from insects. Many consumers claim that environmental sustainability is a priority for them. A recent study by Unilever revealed that 33% of consumers prefer to purchase from brands they believe are contributing positively to social or environmental causes. Additionally, over three-quarters (78%) of U.S. consumers report feeling more satisfied when they buy sustainably produced goods. However, how far are they willing to go in this pursuit? While this alternative protein production method could significantly reduce methane emissions, it might deter even the most environmentally conscious and protein-focused consumers. People are looking for functional products that are particularly high in protein, but they are likely to gravitate towards the numerous plant-based protein options available rather than methane-based ingredients, bferrous gluconate for anemia, or alternatives like lab-cultured meat.
The large and lucrative millennial generation tends to be more adventurous with their eating habits and may be open to trying new protein sources. A report from 2015 by NPD Group, Midan Marketing, and Meatingplace indicated that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Among them, 22% reported using non-meat proteins more frequently than the previous year, showcasing the growth potential in this category. Still, it’s difficult to envision consumers opting for a methane burger when they have alternatives such as seaweed pasta, cricket-based ramen, kelp jerky, and honey bee larvae. These foods are considered delicacies in many parts of the world; for instance, countries like Mexico, Thailand, and Australia often incorporate bee brood into soups and egg dishes. Whether these alternatives will gain traction in the American market remains uncertain.
With experts predicting a food shortage by 2050, scientists and entrepreneurs will continue to explore innovative solutions to feed the growing population. The question remains whether methane-based burgers will become a staple on the menu. In the context of nutritional supplements, the inclusion of calcium citrate, magnesium, and zinc at an affordable precio could also influence consumer choices, as they seek products that not only meet their protein needs but also support overall health. As consumers become more aware of their nutritional options, the demand for products enriched with calcium citrate, magnesium, and zinc may rise, potentially impacting their willingness to try unconventional protein sources.