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> “Homogenized bacterial carcasses" (the article's words, not mine,) are going to be an extremely tough sell as a consumer food product.” Doesn’t sound all tha
by Reason077 2y ago
> “Homogenized bacterial carcasses" (the article's words, not mine,) are going to be an extremely tough sell as a consumer food product.”
Doesn’t sound all that different to fermented vat-grown single-cell mycelium protein, which is commercially successful in the UK under the “Quorn” brand name.
- solardev 2y agoThat stuff always smells like stinky socks to me. I take it out of the box and immediately want to vomit... do others not notice that? I wonder if I have some strange genetic aversion to it.
- ben_w 2y agoInteresting; I have no such reaction, and I actually miss it (they don't sell it in Germany).
- solardev 2y agoNo? Interesting. I think they actually taste pretty good and the texture's decent (as a vegetarian I eat a lot of fake meats), but the smell is so terribly off-putting I couldn't get myself to keep eating them. Weird. Wonder if I just got a bad batch or something...
- ben_w 2y ago> Wonder if I just got a bad batch or something... Perhaps, but people do have diverse senses of smell, so it's entirely possible you can smell an odour that I can't. Or that you'll find it bad and I won't. (Weird fact about me: to me, wet dog smell is pleasant and indistinguishable from scrambled eggs).
- NoGravitas 2y agoI saw another mycelium protein product that branded the ingredient as "mushroom root". Which is a bit of poetic license, but I'd allow it.