These four new types of protein could soon replace animal products – how do they taste?

These four new types of artificial proteins minimize the carbon footprint and make it possible to manufacture products as close as possible to natural meat in terms of amino acid composition.

Yes, that’s right – food from waste that pollutes the environment! Physicist Lisa Dyson has developed protein air technology, which enables protein synthesis using bacteria that recycle CO2. “Meat production depends on many factors – geography, feed prices, politics, rainfall,” says Dyson. “We learned how to make meat from scratch – protein is ‘grown’ on ‘farms’ in closed containers using only air, electricity and water.” The sludge produced by the bacteria fed with carbon dioxide is collected and ground into flour. Its taste is absolutely neutral, but with the addition of flavoring components it can turn into chicken fillet and roast beef. Dyson claims she spied on the technology in the NASA archives, where it did not receive due attention. And he expects it to be aerial peotein that will form the basis of the diet of future human colonies on Mars.

The technology is very close to air protein production, but developed in Finland. In the production of solein, which contains all essential amino acids and 5-10% fat, a single-celled organism is involved. In order for it to multiply and make proteins, the electric discharges break the molecules of water vapor in a particular way. Soleline tastes like wheat flour and looks the same – it can be used like regular protein powder. Finnish scientists have also set their sights on space, with a salt factory in Helsinki producing experimental batches of food for astronauts.

Humanity has not yet decided what fungi are – a plant or a highly organized intelligent organism. And before becoming an organization and claiming their rights, people developed a way to get valuable vegan protein from mushrooms. Now it is produced by several companies at once; the best known is marketed as quorn, a fermented dough-like product with a slight mushroom flavor and aroma. Mycoprotein has a downside: it can cause a reaction in people with allergies. But there are enough advantages, and the most important: such vegetable protein is inexpensive to produce, and the growth cycle for one serving is only 48 hours.

It sounds scary, but something like that is shown to us by fantasy films about the future. However, such a product bears no resemblance to a living animal: it is grown in the laboratory from stem cells. To taste, this protein is absolutely neutral, regardless of whether the material was taken from chicken, cow or pork. Technically, cloned meat is as close to yogurt as possible – animal cells are taken only once, new colonies of cells are created based on those received from the “progenitor”.

It’s easier to grow cloned ground meat, and it takes more time and effort to build muscle fibers, but it’s possible. In terms of chemical characteristics, this meat is as close as possible to natural meat, but does not contain bones. tendons and fat.