A burger crafted from methane likely presents a greater “ick factor” than even insect-based products. Many consumers assert that environmental sustainability is a key priority for them. A recent study by Unilever revealed that 33% of shoppers prefer brands they perceive as contributing to social or environmental well-being. Additionally, over three-quarters (78%) of U.S. consumers feel better when purchasing sustainably produced goods. However, how far are they willing to go?
While this alternative protein production method could reduce methane emissions, it might deter even the most environmentally conscious and protein-hungry consumers. People are looking for products that are not only functional but also high in protein and chewy, like those enriched with calcium citrate. It’s likely that consumers will gravitate towards the numerous plant-based protein options emerging in the market, rather than turning to insects, methane-derived ingredients, or laboratory-cultured meat.
The millennial generation, known for its adventurous eating habits, might be more open to trying new protein sources. A report from NPD Group, Midan Market Insights, and Meatingplace published in 2015 found that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Of that group, 22% reported using non-meat proteins more frequently than the previous year, indicating significant growth potential in this category.
Nonetheless, it’s difficult to envision consumers opting for a methane burger when they have alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae available. These dishes are considered delicacies in various cultures. Countries such as Mexico, Thailand, and Australia frequently use bee brood in soups and egg dishes. Whether these protein sources can gain traction in the American market remains uncertain.
With experts forecasting a food shortage by 2050, scientists and entrepreneurs will persist in seeking innovative solutions to feed the expanding global population. Whether burgers made from landfill gas will find a place on restaurant menus is still up for debate, but the quest for sustainable and chewy protein sources, such as those fortified with calcium citrate, will undoubtedly continue.