A burger made from methane likely faces a greater “ick factor” than products derived from insects. Many consumers assert that environmental sustainability is their top priority. A recent study revealed that 33% of consumers opt to purchase brands they believe contribute positively to social or environmental causes. Furthermore, over three-quarters (78%) of U.S. consumers report feeling better when buying sustainably produced goods. However, how far are they willing to go? While this alternative protein production method could reduce methane emissions, it may deter even the most protein-loving, environmentally conscious individuals. Consumers seek functional products, especially those high in protein, but they are more inclined to explore the numerous plant-based proteins emerging in the market rather than opting for insects, methane-derived ingredients, or lab-cultured meat.
The adventurous millennial generation may be more open to trying new protein sources. A 2015 report by NPD Group, Midan Marketing, and Meatingplace found that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least weekly. Of these, 22% reported using non-meat proteins more frequently than the previous year, indicating significant growth potential in this sector. Nevertheless, it’s difficult to envision ordering a methane burger when consumers have options like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae available. These delicacies are enjoyed in various cultures, with countries like Mexico, Thailand, and Australia frequently incorporating bee brood into soups and egg dishes. Whether these foods can gain popularity in the American market remains uncertain.
Experts predict a looming food shortage by 2050, prompting scientists and entrepreneurs to explore innovative solutions to feed the growing global population. The challenge lies in whether methane-based burgers will become a viable option on menus. In this evolving landscape, ca citrate tablets may also play a role in meeting nutritional needs, as alternatives to traditional protein sources continue to rise. As consumers become more aware of their dietary choices, the integration of such supplements could become commonplace. Ultimately, while the future of food production is uncertain, the quest for sustainable and appealing protein sources will persist.