A burger made from methane likely faces a greater “ick factor” than even insect-based products. Many consumers prioritize environmental sustainability; a recent Unilever study revealed that 33% of shoppers prefer brands they believe contribute positively to social or environmental causes. Additionally, over three-quarters (78%) of U.S. consumers feel a sense of satisfaction when purchasing sustainably produced items. However, how far are they willing to go? While producing alternative proteins may help reduce methane emissions, it might deter even the most protein-focused and eco-conscious consumers. People seek functional products, especially those rich in protein, but they are more inclined to explore the various plant-based protein options available rather than methane-derived ingredients, insect proteins, or lab-cultured meats.
The adventurous millennial generation, however, may be more open to trying novel protein sources. A 2015 report from NPD Group, Midan Marketing, and Meatingplace highlighted that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least weekly, with 22% reporting an increased frequency compared to the previous year—indicating significant growth potential in this sector. Yet, it’s challenging to envision consumers opting for a methane burger when alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and honey bee larvae are available. These delicacies are popular in various regions, including Mexico, Thailand, and Australia, where bee brood is commonly added to soups and egg dishes. Whether such options can gain popularity in the American market remains uncertain.
As experts warn that food scarcity may become a pressing issue by 2050, scientists and entrepreneurs will continue to seek innovative solutions to nourish the growing global population. The future of landfill gas-based burgers on menus is still uncertain. Meanwhile, products like kal calcium citrate 1000 mg could play a role in enhancing nutritional offerings, as consumers increasingly look for healthier alternatives. As discussions around sustainability and nutrition evolve, it will be interesting to see how the market adapts and whether methane burgers can find a place among the more palatable options.