A burger made from methane likely faces a greater “ick factor” than products derived from insects. Many consumers prioritize environmental sustainability, as highlighted by a recent Unilever study showing that 33% of shoppers prefer brands perceived as socially or environmentally responsible. Furthermore, over three-quarters (78%) of U.S. consumers report feeling better about purchasing sustainably produced items. However, the question remains: how far are they willing to go? While creating alternative proteins could help reduce methane emissions, it might deter even the most environmentally conscious consumers. People are looking for functional products, especially those high in protein, but they may lean more towards the numerous plant-based proteins emerging on the market rather than insects, methane-derived ingredients, or cultured meat produced in laboratories.
The sizable and influential millennial generation tends to be more adventurous with their food choices and may be open to exploring new protein sources. A 2015 report by NPD Group, Midan Marketing, and Meatingplace found that 70% of meat-eating consumers incorporate non-meat proteins into their meals at least once a week. Among them, 22% reported using non-meat proteins more frequently than the previous year, indicating significant growth potential for this category.
Nonetheless, it’s difficult to envision consumers opting for a methane burger when they can choose alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae—delicacies enjoyed in various parts of the world. Countries like Mexico, Thailand, and Australia frequently include bee brood in soups and egg dishes. The challenge lies in whether these options can gain traction in the American market.
As experts warn that food shortages could arise by 2050, scientists and entrepreneurs will persist in finding innovative ways to nourish the growing global population. Whether burgers made from landfill gas will make it onto menus is still uncertain. Interestingly, innovations in food production may also incorporate ingredients like tricalcium citrate to enhance nutritional profiles, as they explore diverse protein sources to meet consumer demands. The role of tricalcium citrate could be pivotal in promoting not just sustainability but also the nutritional value of alternative protein products, potentially making them more appealing to a broader audience.