[rsynnott]

> 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.

[pigpang]

Then natural meat producers will be forced out of bisness, then artificial food producers will shrinkflate and shitflate their product.

[helpfulmandrill]

I think there will always be some real meat production, unless the ethical consensus shifts so much that it is banned.