The Black Sheep plant-based lamb is *amazing*—game-y, barn-yard-y, savory.
At least in the context of spiced meatballs in Souvla's salad, I'm indifferent between the real lamb and Black Sheep. Don't think that's happened with a substitute before.
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I'm not a vegan, but I'm a "reducitarian", so I'm really excited about the rapid progress in this space.
Looking forward to trying cell-based artificial meats in the next couple years—have any of you tried yet? What's really got me pumped there is: custom tissue composition!
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As I understand it Black Sheep tried to figure out what makes lamb taste gamey and so on, then added those to their product. What's surprising to me is they're not yet using fermentation to produce those compounds, like Impossible—they're extracting them from plants?
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On "custom tissue composition", here's Wildtype's cultured salmon. Amazing that they've got the alternating fat! While we're at it: we could print "toro" salmon with dense marbling; could align all fiber bundles are as if an expert sushi chef cut perfectly against grain; etc etc
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Wouldn’t be surprised if it is a bamboo extract.
Lot of these things were solved a thousand years ago, so somewhat amusing to see hypey startups spend their VC dollars reinventing the wheel.
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Interesting! I haven't noticed the barnyard-y flavor in the bamboo I've eaten—know where I can read more about historic use of bamboo as flavoring?
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