this post was submitted on 19 Aug 2023
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I haven't tried it yet, but I met one of the food scientists who work here.
The big thing about what they're doing here is that they're not extruding the product, so you can actually have customized textures in your food that mimick structures and textures in animal protein. Think a slab of steak with marbling vs a hot dog or a hamburger patty.
It's a huge next step towards great meat alternatives. It might not be perfect yet, but that's only a matter of time.
Does this mean they can control the marbling in the meat they're producing? That might be a very tempting proposition for hardcore steak lovers, especially if it's extremely affordable.
Yep! The person said that they are starting with salmon because it's a lower barrier to entry. Food manufacturing is a harder thing to start up from scratch with new tech.