I was reading the Mental Floss article that includes Soylent (10 Culinary Technologies Poised to Change the Way We Eat) but I was more intrigued by Muufri, who plan on making milk from yeast.
The team believes producing the key components of milk in yeast culture will make it possible to provide consumers and food manufacturers with the same products they know and love, but through a more sustainable, healthy and humane process.
Eventually, Rhinehart hopes, he will figure out how to source all of Soylent’s ingredients that way—carbohydrates, protein, lipids. “Then we won’t need farms” to make Soylent, he said. Better yet, he added, would be to design a Soylent-producing “superorganism”: a single strain of alga that pumps out Soylent all day. Then we won’t need factories.
I don’t know how feasible that is, but this artificial milk makes it seem more real to me. Or at least it will when I can buy it at the grocery store!