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‘It should not taste marine-like’: Would you eat a burger made from processed sea squirts?
(www.theguardian.com)
this post was submitted on 12 Nov 2024
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Im having a hard time understanding why there's so much time and effort being put into finding new sustainable protein sources when we already have legumes
Taste and mouthfeel, generally
I feel like we should be trying to engineer fusarium venenatum to express various animal proteins.
It already does a really good job as a meat substitute, and (unlike lab grown meat) the process for culturing it is very well understood and mature.
I don't know if trying to genetically engineer a fungus would present any special challenges vs a plant or bacteria though.