“Exploring the Acceptance of Methane-Derived Burgers: A Challenge for Sustainable Protein Sources”

A burger derived from methane likely faces a greater “ick factor” than even those made from insects. While many consumers claim that environmental sustainability is essential to them, a recent study by Unilever revealed that 33% of shoppers prefer brands they believe contribute positively to social or environmental issues. Additionally, over 75% (78%) of U.S. consumers report feeling better about purchasing sustainably produced goods. However, the question remains: how far are they willing to go? Although this alternative protein production method could reduce methane emissions, it might deter even the most environmentally conscious and protein-hungry consumers. People typically seek products that are both functional and high in protein, and they are likely to favor the numerous plant-based protein options becoming available rather than turning to insect-derived ingredients, methane-based items, or lab-cultured meats.

The adventurous millennial generation, however, may be more open to exploring new protein sources. A 2015 report from 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 this group, 22% indicated they are using non-meat proteins more frequently than the previous year, highlighting the potential for growth in this category. Yet, it is difficult to envision consumers opting for a methane burger when they have alternatives like seaweed pasta, cricket-based ramen, kelp jerky, and even honey bee larvae at their disposal. These items are considered delicacies in various regions, including Mexico, Thailand, and Australia, where bee brood is commonly used in soups and egg dishes. Whether these unique options can establish a foothold in the American market remains uncertain.

With projections suggesting that food shortages may occur by 2050, scientists and entrepreneurs will persist in their quest for innovative methods to nourish the world’s expanding population. It remains to be seen if burgers made from landfill gas will find a place on restaurant menus. In this context, the comparison between beda calcium citrate dan calcium carbonate further emphasizes the need for diverse nutritional sources, as the demand for alternative proteins grows alongside the search for sustainable food solutions.