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

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171 points rguiscard | 1 comments | 12 Dec 25 00:59 UTC | HN request time: 0.196s | 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. Certhas ◴[12 Dec 25 07:45 UTC] No.46241817[source]▶
I find this highly annoying. Here we've had very tasty wheat based slices that can serve the same purpose as sliced salami/meats on bread, and didn't try to muck anything in particular. But they disappeared from the shelves while the stuff branded as Vegan Salami seemingly does well.

I guess for casual buyers having a familiar reference point is just crucial.