3 ms·

Shouldn't creating artificial fat be easier than creating artificial meat? (I confess I have the impression that it would be easier based on a mere hunch... fa

• iaw 10y ago
  With zero knowledge on the subject my guess would be that they've focused on the protein structure and not the fat structures in their efforts. I suspect there are a lot of similarly shaped fat structures that taste differently which makes it seem like a similar but different problem. In short, my guess would be that they need to focus on that after they solve this problem. The value of the meat is probably higher than that of the fat though so the ordering makes sense.