5 ms·
I think it's just a branding thing. If you can give it a household name that sticks you'll be fine. Sodium bicarbonate vs baking soda, MSG vs seaweed salt, text
by Spivak 2y ago
I think it's just a branding thing. If you can give it a household name that sticks you'll be fine. Sodium bicarbonate vs baking soda, MSG vs seaweed salt, textured dairy protein solution vs milk. Impossible burger vs pea-protein patty.
All the cool stuff happening in food these days is more chemistry than cooking.
- JoshTriplett 2y agoAgreed that branding would largely solve this. Look at the Quorn meat substitute, for instance: https://en.wikipedia.org/wiki/Mycoprotein https://en.wikipedia.org/wiki/Mycoprotein