A burger created from methane likely presents a greater “ick factor” than even products made from insects. While many consumers claim that environmental sustainability is a top priority, a recent study by Unilever revealed that 33% of consumers prefer to purchase from brands they believe are contributing positively to social or environmental issues. In fact, over three-quarters (78%) of American consumers report feeling better when they buy sustainably produced goods. However, how far are they willing to go in their choices?
Although this alternative method of protein production could help reduce methane emissions, it might deter even the most environmentally conscious and protein-seeking consumers. People are looking for functional products that are especially high in protein, but they are more inclined to opt for the numerous plant-based proteins entering the market rather than insect-based, methane-derived ingredients, or lab-cultured meats.
The adventurous millennial generation is more open to trying new protein sources. A report from 2015 by NPD Group, Midan Marketing, and Meatingplace found that 70% of meat-eating consumers are incorporating non-meat proteins into their meals at least once a week. Of those, 22% indicated they are using non-meat proteins more frequently than the previous year, highlighting the category’s growth potential.
Nonetheless, it’s difficult to envision ordering a methane burger when consumers have the option of dishes like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae, which are considered delicacies in various cultures. Countries such as Mexico, Thailand, and Australia frequently include bee brood in soups and egg dishes. However, whether these options will gain popularity in the American market remains uncertain.
As experts predict food shortages by 2050, scientists and entrepreneurs will persist in exploring innovative solutions to feed the world’s expanding population. The incorporation of sundown calcium citrate into food products could potentially enhance nutritional value and appeal, but it remains to be seen if methane-based burgers will ever make the menu. With growing interest in sustainable alternatives, the future of protein sources could still be shaped by the demand for more familiar and culturally accepted options.