Results: Farm Grown or Lab Grown Foods?
Technology has allowed us the choice between lab-grown foods or farm-grown foods. What are your feelings on this?
1.
1.
Which of these "engineered" textures sounds the most unsettling to you?
A plant-based steak that "bleeds" realistic juice when cut.
28%
•
476 votes
Lab-grown sashimi with a perfectly uniform, jelly-like consistency.
8%
•
131 votes
High-protein "rice" made entirely from compressed insect flour.
18%
•
311 votes
A 3D-printed cracker that dissolves into a liquid the moment it touches your tongue.
9%
•
155 votes
Not Applicable
37%
•
627 votes
2.
2.
How do you feel about "Hyper-Realistic" cakes (e.g., a cake that looks exactly like a dirty kitchen sponge or a leather shoe)? Delighted—it's a fun triumph of culinary art.
10%
•
170 votes
Impressed, but I'd have a hard time taking the first bite.
14%
•
243 votes
Uncomfortable—my brain can't reconcile the image with the flavor.
14%
•
237 votes
Grossed out—the visual trickery ruins the appetite.
36%
•
605 votes
Not Applicable
26%
•
445 votes
3.
3.
If a blind taste test proved you couldn't tell the difference between a farm-raised chicken and a lab-cultivated one, would knowing the origin change your enjoyment? No, the sensory experience is the only thing that matters.
12%
•
202 votes
Slightly—I'd probably think about the "tech" while chewing.
18%
•
303 votes
Yes—the idea of "grown in a vat" makes the food feel "soulless."
17%
•
284 votes
I would refuse to eat the lab-grown version entirely.
27%
•
459 votes
Not Applicable
27%
•
452 votes
4.
4.
At what point does "molecular gastronomy" become too "uncanny" for your palate? When the color doesn't match the flavor (e.g., clear coffee).
29%
•
491 votes
When the temperature is unexpected (e.g., a hot "ice cream").
20%
•
345 votes
When the form is unrecognizable (e.g., a "spherical" pizza).
25%
•
421 votes
I'm a culinary adventurer; nothing is off-limits.
6%
•
105 votes
Not Applicable
37%
•
634 votes
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