3 ms·
The science is in picking the isolates. They don't market that science, but it's the reason their burger is so much better than other veggie burgers. The Stanfo
by technotony 7y ago
The science is in picking the isolates. They don't market that science, but it's the reason their burger is so much better than other veggie burgers. The Stanford RNA scientist (and some colleagues) helped them figure out which proteins to focus on and how to modify those proteins based on ph and other conditions to create the taste/texture they wanted. What they are doing is much harder than it looks from the ingredients list. This is one of the scientists who helped: https://profiles.stanford.edu/joseph-puglisi https://profiles.stanford.edu/joseph-puglisi
- saidajigumi 7y agoI think the real problem goes deeper than appealing to the palate: we have a long history of creating heavily processed foods that are disastrous for human health. A massive proportion of the first-order treatment and maintenance advice from what I'd call the ongoing "gastrointestinal research revolution" boils down to: "eat real, whole foods". To a large extent, I bin this work in with things like Soylent, until proven otherwise: a narrow attempt to create an edible substance with poor alignment to actual human biological needs.