A burger made from methane likely faces a greater “ick factor” than products derived from insects. While many consumers prioritize environmental sustainability, a recent Unilever study revealed that 33% now prefer to purchase from brands they believe contribute positively to social or environmental causes. Furthermore, over three-quarters (78%) of U.S. consumers report feeling better about buying sustainably produced items. However, how far are they willing to go? Although this alternative protein production method could help reduce methane emissions, it might deter even the most protein-hungry and environmentally aware consumers. People are looking for products that are functional and particularly high in protein, but they are more inclined to turn to the plethora of plant-based proteins emerging in the market rather than opting for insects, methane-based ingredients, or laboratory-cultured meat.
The large and lucrative millennial generation is known for its adventurous 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 incorporate non-meat proteins into their meals at least once a week. Of these, 22% reported using non-meat proteins more frequently than the previous year, suggesting significant growth potential in this category. Still, it’s challenging to envision ordering a methane burger when consumers have appealing alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae. These options are considered delicacies in various countries, including Mexico, Thailand, and Australia, where bee brood is commonly used in soups and egg dishes. Whether these foods will gain acceptance in the American market is yet to be determined.
Experts predict that by 2050, food shortages could become a serious issue, prompting scientists and entrepreneurs to explore innovative solutions to feed the growing global population. The question remains whether burgers made from landfill gas will make it onto the menu. Meanwhile, the demand for protein sources like Citracal for better health continues to rise, indicating that consumers are eager for nutritious options. As the market evolves, it will be interesting to see how Citracal for enhancing dietary choices influences consumer preferences in the coming years.