| Insects are efficient, but not significantly more efficient than chicken. Of the currently known methods for producing proteins, the one that has the potential to be significantly more efficient than raising chicken or insects is the culture of genetically-modified strains of the fungus Trichoderma, which produce either ovalbumin (the main protein of egg white) or beta-lactoglobulin (the main protein of whey). These egg-white proteins or whey proteins are identical to those of chicken eggs or cow milk and they have an excellent amino acid profile. They could easily satisfy all the protein needs of a human. Such proteins are water-soluble powders, looking the same as the whey protein concentrates that can be bought now. Used alone, they would be bland, but they can be an essential ingredient for cooking various kinds of tasty food, from savory dishes based on various vegetables to sweet creams, e.g. with cocoa or vanilla. I am currently using whey protein concentrate for cooking and I would like very much if a fungus-produced alternative would become available at a decent price. I prefer very much such a protein powder, which can be used to enhance both the taste and the nutritional value of any food, instead of fake meat. |