Quote:
|
Originally Posted by zen_tom
I remember hearing all about vast 'flavouring' plants that already impart meaty flavours to the slurry that gets pressure-washed off animal carcasses before it goes into processed foods, so putting vat-grown meat through the same process doesn't seem problematic at all.
|
Here's a plant for you:
Givaudan . I've done some work at one of their plants. The whole place smells of cooked meat, and there is no meat there. It's creepy.