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CRISPR fungus: Protein-packed, sustainable, and tastes like meat

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171 points rguiscard | 3 comments | 12 Dec 25 00:59 UTC | HN request time: 0.001s | source
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notepad0x90 ◴[12 Dec 25 04:25 UTC] No.46240860[source]▶
meet tastes great and all, but I wonder where science is at (if at all) on making original food that tastes good. How about food that doesn't taste like any natural food we've had, but still tastes really good?

Jell-o (gello?) is a good example, nothing tastes like it naturally. Why aren't there tasty food that are original in terms of taste and texture but good for health and the environment? I suppose part of the struggle is that food is entrenched into culture so much. burgers and bbq are inextricable from july 4th and memorial day for example.

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1. edent ◴[12 Dec 25 05:48 UTC] No.46241246[source]▶
There are plenty of "synthetic" flavours - Takis, Twinkies, and bubblegum drinks spring to mind.

There are also a wide variety of textures that are heavily industrialised. If you go to some fine dining restaurants, you'll find smells and colours which you simply cannot replicate at home - let alone make from scratch.

Most synthetic meat and fish is really just a flavour carrier for whatever sauce people like. I've had imitation chicken, shrimp, beef, crab, etc. They all taste great - but that's mostly because the sauces are the same as their meaty counterparts.

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2. qingcharles ◴[12 Dec 25 06:15 UTC] No.46241362[source]▶
Right. Chicken is more of a texture than a flavor. When you buy a Spicy Zinger Burger from KFC you're tasting more of the zingy than the cluck-cluck.
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3. dentalnanobot ◴[12 Dec 25 06:47 UTC] No.46241496[source]▶
The chicken that KFC uses, sure. There’s a huge difference between that and a chicken that’s been raised well and allowed to get to a sensible age before slaughter.