A burger made from methane likely faces a greater “ick factor” than 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 now prefer to purchase from brands they believe contribute positively to social or environmental causes. Over three-quarters (78%) of U.S. consumers report feeling better about buying products that are sustainably produced. However, to what lengths are they willing to go?
While this alternative protein production method could help reduce methane emissions, it might deter even the most health-conscious and environmentally aware consumers. People seek products that are functional and particularly high in protein, but they are likely to gravitate towards the numerous plant-based proteins available in the market instead of insect proteins, methane-derived ingredients, or options like lab-cultured meat.
The large and lucrative millennial generation tends to be more adventurous in their eating habits and 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 substitute a non-meat protein in their meals at least once a week. Of those, 22% reported using non-meat proteins more frequently than the previous year—indicating significant growth potential in this category.
However, it’s difficult to envision ordering a methane burger when consumers have alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae. These dishes are considered delicacies in various parts of the world. Countries such as Mexico, Thailand, and Australia frequently incorporate bee brood into soups and egg dishes. Whether these options will gain traction in the American market remains uncertain.
As experts predict that food shortages could become a reality by 2050, scientists and entrepreneurs will continue to explore innovative methods to feed the world’s growing population. The future of landfill gas-based burgers on menus is still up for debate. In this context, the rise of alternative protein sources, including cvs calcium citrate d3 petites, could play a crucial role in addressing these challenges while appealing to health-conscious consumers. Ultimately, the evolution of dietary preferences will shape the success of such innovations in the protein market.