3 ms·

How does this represent a breakthrough beyond mycoprotein A.K.A. Quorn(TM) ?

• rsynnott 3y ago
  > First, Hill-Maini focused on boosting the mold’s production of heme – an iron-based molecule which is found in many lifeforms but is most abundant in animal tissue, giving meat its color and distinctive flavor. I think this is the main practical difference; more aesthetics than anything else. Of course, for food, aesthetics are all-important; realistically, people will only accept a meat substitute if it tastes as they expect.
  • pigpang 3y ago
    Then natural meat producers will be forced out of bisness, then artificial food producers will shrinkflate and shitflate their product.
    • helpfulmandrill 3y ago
      I think there will always be some real meat production, unless the ethical consensus shifts so much that it is banned.