I saw one commentator below mention quorn, but I think it depends on how this was done, presented and marketed. Some top chefs do something approaching this -

I saw one commentator below mention quorn, but I think it depends on how this was done, presented and marketed. Some top chefs do something approaching this - not quite at the molecular level in the way mentioned here, in a lab (although it's called molecular gastronomy), but nevertheless experimenting with different combinations and techniques. Artisanal experimentation vs industrial production.