CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Like Meat

Re:CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Li... by Certhas on Friday December 12, 2025 @02:45AM (#46241817)

I find this highly annoying. Here we've had very tasty wheat based slices that can serve the same purpose as sliced salami/meats on bread, and didn't try to muck anything in particular. But they disappeared from the shelves while the stuff branded as Vegan Salami seemingly does well.

I guess for casual buyers having a familiar reference point is just crucial.

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Re:CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Li... by throwaway808081 on Friday December 12, 2025 @07:29AM (#46243501)

That's because 166.2% of the population are allergic to wheat.

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Re:CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Li... by refactor_master on Friday December 12, 2025 @07:51AM (#46243656)

The crusade against gluten probably did it. Tofu lives as un-refrigerated grey blobs and tempeh never even made it to the shelf, probably because of hormone-disrupting soybeans. But hyper-engineered single cell meat? Now that’ll sell.

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Re:CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Li... by NoGravitas on Friday December 12, 2025 @01:23PM (#46247011)

Tempeh is pretty common at health food stores. More common than seitan, less common than tofu.

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Re:CRISPR Fungus: Protein-Packed, Sustainable, and Tastes Li... by gs17 on Friday December 12, 2025 @12:22PM (#46246257)

This is really frustrating to me, it's hard to find seitan outside of Chinese shaokao (BBQ skewers) restaurants. There's a local brand of wheat-meat that even runs a deli that's pretty good, but people are so afraid of gluten.

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