The future of Fake Meat
 

Not that is is ever going to work, but they sure are trying:



I don't feel well this weekend, so I'm not delving into it, but dang. The lies of people who won't rest until we are all eating fake food...

When I think of fake meat I think of scientists taking a single sample of DNA from an animal (or fish) and then growing a big not sentient tube of protein (like a giant bologna). Then we would have an endless supply

Why not? It appears to be the fake decade (let's hope it's over before the next), as we've got fake news and fake science as well. There's always room for more!

That was a big theme in the science fiction I read as a child. Or a big blob of algae...

And it reminds me of Soylent Green . . . .

Anyone tried Quorn? The (hamburger-like) grounds and chik'n tenders don't have soy or wheat gluten and actually taste pretty good. I've been trying them out as an alternative to conventionally raised meat fed icky things, with the cost of good quality organic pastured meat being high. Unlike real meat they do contain a small amount of carbs plus fiber (chitin) from their mycoprotein source, which is a type of fungus that doesn't at all resemble stuff like mushrooms and has a decent taste and texture a lot like meat.

I have not. It sounds better than the soy versions...

Personally the thought of eating any kind of faux food turns my stomach (as does the thought of eating factory farmed meat). As Dr Davis points out better than is not equivalent to good.

Jean