Yeah, it’s like someone did a mash-up of current buzzwords (carbon capture!, cultured meat!) and are selling it as a start-up, disregarding the actual feasibility or benefits of such a scheme. Which all by itself makes it feel disingenuous. But I’m not aware of anyone using hydrogenotrophs to actually ever make food - it seems to be entirely speculative, plus, of course, as mentioned, it’s not remotely meat.
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