Talk about engineered food: Soylent and its many spinoffs, lab-grown meat, untraditional nutrition of all kinds!
A trained chef deconstructs Soylent 2.0
Soylent, the 'anti-food,' could use some improvements
When David Zilber said he knew how to "fix" Soylent, I was all ears. Zilber cooks at Noma in Copenhagen, one of the world's most lauded restaurants, where 16-course dinners are equal parts science, nature, art and craft. Soylent is the famously flavour-free nutritional meal replacement liquid.
David Zilber is a sous-chef at Noma, a Michelin two-star restaurant (note, there are fewer than 100 two-star restaurants in the world). That means he is a person whose entire career is making and judging flavors and textures, with a highly-trained and sensitive palate and nose.
In the linked article, Zilber provides a number of criticisms on the design of Soylent 2.0 as an eating experience, and suggests a number of ideas how to improve it. I found his comments really interesting.
If you've tried Soylent 2.0, do you agree it would be better if, as he suggests, it had more real flavors, e.g. from toasting the oats that go into it?
If you eat another product, how is its flavor and mouth-feel? Does it have any real flavors?



