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You're right that there's a lot of personal viewpoint and I'm mot fully understanding the people buying alt-meats at their current state. I sampled a bunch that were touted to be good, and they tasted really meh to me. They sure are hitting some "this could be meat" points, but not the good meat that would be a guilty pleasure, and more around the deadest and cheapest meat I'd find to make sure I get my protein count of the day. That's were I see the connendrum of paying premium for meh food by sheer guilt, it doesn't feel like a growing market (the elephant in room being that meat will never fully disappear, including ethically sourced meat like meat from wild species' population control) In decades, perhaps. But as you point out the nostalgia part is strong, and nostalgia dies, so will it ever work out at some point ? > look, smell, and texture. This is cultural though. For instance looking at bread, historically brown, round, starchy and compact bread was the standard in europe. But the US moved to square, white, uniform, light taste and more processed white bread. Same with fish sticks, nuggets, meat balls, hash potatoes：we moved from a complex and close to the natural form, to heavily processed, standardized and geometrically shaped presentation, and it's widely accepted. That's where I see focusing on taste instead of shape and texture to be a viable way forward in the long term. |