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this post was submitted on 14 May 2024
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There's more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmon), pastured vs. caged chicken, grass vs. corn-fed beef, etc.
That was an example for things that can be engineered..
It's a false equivalency to use the comparison of farmed vs wild with any comparison to lab-grown protein. All your examples involve a living creature that's being restricted in movement, nutrition or some other life experience. Lab grown skips all of that.
That's exactly my point, it's a step even further in that direction, and will naturally result in a very different product.
Yes, but given the scope to alter, why not better different?
Go for it.
True, I guess what i was imagining was an ideal scenario where all those aspects can also be replicated. Of course, maybe thats not how the technology works i really dont know
It's just still got a long way to go.