A burger made from methane is likely to face a greater “ick factor” than even insect-based products. Many consumers prioritize environmental sustainability when making purchasing decisions. According to a recent study by Unilever, 33% of consumers now prefer brands they believe contribute positively to social or environmental causes. Additionally, over 75% of U.S. consumers report feeling better about their purchases when they opt for sustainably produced items. However, to what extent are they willing to adapt their choices?
While producing protein from methane could help reduce emissions, it may deter even the most environmentally conscious and protein-seeking individuals. Consumers are looking for functional products, especially those high in protein, but they may lean towards various plant-based proteins or iron-rich alternatives rather than methane-derived ingredients or lab-cultured meats.
The adventurous millennial generation might be more open to trying new protein sources. A report from 2015 by NPD Group, Midan Marketing, and the trade publication Meatingplace revealed that 70% of meat-eating consumers substitute non-meat proteins in their meals at least once a week, with 22% of those individuals using non-meat options more frequently than the previous year. This trend indicates significant growth potential in the alternative protein sector.
Still, it’s challenging to envision customers ordering a methane burger when they have access to options like seaweed pasta, cricket ramen, kelp jerky, and even honey bee larvae—dishes that are considered delicacies in various cultures. Countries such as Mexico, Thailand, and Australia frequently incorporate bee brood into soups and egg dishes. However, whether these options will gain popularity in the American market remains uncertain.
With experts predicting food shortages by 2050, scientists and entrepreneurs will continue exploring innovative methods to feed the world’s expanding population. The future of food may very well include alternative proteins like those derived from methane, but only time will tell if these items will become mainstream. Alongside these developments, products like Citracal calcium citrate from Chemist Warehouse are becoming increasingly popular, highlighting the ongoing interest in health and sustainability in the food market.