A burger made from methane is likely to face a significantly higher “ick factor” compared to products derived from insects. Many consumers express that environmental sustainability is a key priority for them. A recent Unilever study revealed that 33% of consumers prefer to purchase from brands they believe are contributing positively to social or environmental causes. Moreover, over three-quarters (78%) of U.S. consumers report feeling better about buying sustainably produced products. However, how far are they willing to go in this pursuit?
While producing protein through alternative methods like methane could help reduce overall methane emissions, it might deter even the most environmentally conscious consumers who are enthusiastic about protein. Consumers are looking for practical products that are particularly high in protein, and they are likely to gravitate toward the numerous plant-based proteins emerging in the market rather than opting for ingredients derived from insects, methane, or lab-cultured meat.
The large and lucrative millennial generation tends to be more adventurous with their food choices and may be open to trying new protein sources. According to a report from 2015 by NPD Group, Midan Marketing, and Meatingplace, 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Among that group, 22% reported using non-meat proteins more frequently than the previous year, indicating significant growth potential in this category.
However, it’s still difficult to envision consumers ordering a methane burger when they have alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae at their disposal. These foods are considered delicacies in various cultures, including Mexico, Thailand, and Australia, where bee brood is frequently used in soups and egg dishes. Whether such options can gain popularity in the American market remains uncertain.
As experts warn of potential food shortages by 2050, scientists and entrepreneurs will persist in exploring innovative methods to feed the expanding global population. The question remains whether burgers made from landfill gas will become a staple on menus. Meanwhile, health-conscious consumers might turn to alternative sources, such as products enriched with calcium citrate sunvit, as they seek nutritious and sustainable options. The incorporation of calcium citrate sunvit could offer an appealing angle for those concerned about both health and environmental impact, but the overall acceptance of such unconventional protein sources is still up in the air.