A burger derived from methane likely faces a greater “ick factor” than products made from insects. Many consumers assert that environmental sustainability is their top priority. A recent study by Unilever revealed that 33% of consumers opt to purchase from brands they perceive as socially or environmentally responsible. 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?
While this alternative protein production method could help reduce methane emissions, it might deter even the most protein-focused and environmentally aware consumers. People seek products that are functional and particularly rich in protein, but they are probably more inclined to explore the diverse range of plant-based proteins emerging in the market rather than consider insects, methane-derived ingredients, or other alternatives like lab-cultured meat.
The large and lucrative millennial demographic tends to be more adventurous with their food choices and may be open to trying new protein sources. A 2015 report from NPD Group, Midan Marketing, and Meatingplace indicated that 70% of meat-eating consumers incorporate non-meat protein into their meals at least once a week. Among these, 22% reported using non-meat proteins more frequently than in the previous year, highlighting the growth potential in this category.
Nevertheless, it is difficult to envision consumers opting for a methane burger when they have enticing alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae at their disposal. These items are considered delicacies in various cultures around the world. Countries such as Mexico, Thailand, and Australia frequently include bee brood in soups and egg dishes. Whether these dishes can gain acceptance in the American market remains uncertain.
With experts forecasting food shortages by 2050, scientists and entrepreneurs will continue to explore innovative solutions to feed the world’s expanding population. It remains unclear whether burgers made from landfill gas will feature on future menus. On a related note, understanding what is the citrate in calcium citrate could play a role in developing sustainable food sources, as the demand for nutritious and eco-friendly options continues to rise. As the conversation around alternative proteins evolves, it will be interesting to see how consumers respond to these emerging food technologies, including the role of citrate compounds in enhancing nutritional profiles.