←back to thread

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

(www.isaaa.org)
171 points rguiscard | 1 comments | 12 Dec 25 00:59 UTC | HN request time: 0.001s | source
Show context
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.

replies(9): >>46241160 #>>46241171 #>>46241189 #>>46241228 #>>46241246 #>>46241280 #>>46241316 #>>46241817 #>>46241954 #
1. h-c-c ◴[12 Dec 25 05:58 UTC] No.46241280[source]▶
I'd argue that Jell-o tastes good because sugar tastes good and that it's just the novel texture coupled with sweetness that is the attraction. I doubt many people know what unsweetened gelatin tastes like or if that even tastes good.