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Lab grown protein: if created, would you move to it? (sopuli.xyz)
submitted 2 years ago* (last edited 2 years ago) by to c/asklemmy@lemmy.ml
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As a thinking experiment, let us consider that on the 1st of January of 2025 it is announced that an advance making possible growing any kind of animal tissue in laboratory conditions as been achieved and that it is possible to scale it in order to achieve industrial grade production level.

There is no limit on which animal tissues can be grown, so, any species is achieveable, only being needed a small cell sample from an animal to start production, and the cultivated tissues are safe for consumption.

There won't be any perceiveable price change to the end consummer, as the growing is a complex and labour intensive process, requiring specialized equipments and personnel.

Would you change to this new diet option?

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[โ€“] 3 points 2 years ago* (last edited 2 years ago) (2 children)

Some people just need to not be told what it is and have it pepared to resemble something they're familiar with. My family wouldn't try calamari, but when I took them to a place that had it looking like noodles on a buffet, they tried it and liked it.

edit: Also, lots of people actually like anchovies and eat them on Caesar salad and in sauces without realizing.

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  • [โ€“] 3 points 2 years ago (1 child)

    I mean, I want people to understand what they are eating more, not less, as well as the consequences of producing it. So I'm not a fan of tricking people.

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  • [โ€“] 2 points 2 years ago (1 child)

    I wonder how much of people's disgust over certain foods is social rather than any ingrained revulsion, and if normalization will therefore make it a non-issue for the vast majorities.

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  • [โ€“] 2 points 2 years ago

    edit: Also, lots of people actually like anchovies and eat them on Caesar salad and in sauces without realizing.

    For what it's worth, I like some foods in certain forms but not others, such as pureed but not whole. A plain anchovy (yum!) is far more powerful, bone-filled and salty than in sauces.

    Then there are foods where I only like certain varieties, or they're very different when you have them in different regions, so someone can think they don't like a food but in reality they've only experienced a crappy version of it so far.

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