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this post was submitted on 02 May 2024
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chapotraphouse
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They already have the best lab grown meat, theyre using it mostly for egg whites and pig skins right now (both are used a lot in traditional chinese cooking, egg whites in particular look very promising because they have their own 'immune' defense re: lysozymes, ovomucoids, innate ph balancers, etc.), though a lot of restaurants in hong kong serve chicken
lysozymes can also be found in milk, and there has been some interesting developments in lab grown milk production using the same process that makes insulin. this would be useful for human milk too for mothers that have breastfeeding issues, human milk in general is very unique and has extremely high lysozyme counts which makes it a good candidate. personally i really hope lab grown dairy takes off, a lot of vegan cheeses taste like ass
Can you provide sources? I thought lab-grown albumen was early in development, and that lab-grown chicken was extremely expensive but being used by like a single restaurant in Singapore.
They have a whole outline in the latest 5 year plan of the cpc, they hosted a very large conference with a lot of cpc members and fed them all fabricated pig skin noodles and egg whites. I posted about it here a while back. I'm too lazy to search it but it's on here somewhere
This tech is related to organ growth tech, I hope that they get their shit together and give me a uterus and ovaries smh
Unironically I think this is one of the biggest obstacles preventing white people from becoming vegan. Most people in my country will have a dairy product in at least one meal a day. Sunflower substitute don't taste the same as butter or cheese and aren't really a substitute, they're just a different ingredient entirely.
We stopped drinking milk because oat milk is incredibly tasty. Hope in the future it gets cheaper because at the moment is 3 times expensive than cow milk.
Me. I love milk, cream butter. Just can't give it up. It's (together with the price of non-dairy) the last obstacle.