> First, Hill-Maini focused on boosting the mold’s production of heme – an iron-based molecule which is found in many lifeforms but is most abundant in animal tissue, giving meat its color and distinctive flavor.
I think this is the main practical difference; more aesthetics than anything else. Of course, for food, aesthetics are all-important; realistically, people will only accept a meat substitute if it tastes as they expect.
I think this is the main practical difference; more aesthetics than anything else. Of course, for food, aesthetics are all-important; realistically, people will only accept a meat substitute if it tastes as they expect.