On the topic of artificial scarcity, once food becomes quickly and easily synthesisable on consumer premises, does anyone think that will not be incredibly heavily gate-kept by roles similar, or even identical, to copyright as it is now?

We already do that. Regional appellations limit what food can be called. It's not champagne if it's not from a specific part of France.

It's a shame that Cheddar doesn't get the same protections, so the most tasteless rubbish gets the branding.

People get around it by producing Fauxpaign under various other names.

It limits only the marketing - you're free to make sparkling wine that's exactly like champagne.

Mic drop