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Comment by at_ | Hacker News Reader

Their stuff is good. Here in the UK every supermarket chain now has their own vegan ranges putting out stuff almost (admittedly not quite) as good, priced very competitively. Even a couple of years ago that simply wasn't case.

Random stray thought I had earlier is how interesting things are going to be when we move further away from emulating existing meat products, and become more comfortable eating plant-based stuff that doesn't necessarily resemble (or have names that are a play on) anything else in nature, in the same way Pepsi is just Pepsi. I'd love to take a peak at what menus are gonna look like in 20 years, assuming this shift is the real deal. Are we gonna have to memorise a slapstick sounding list of dozens of engineered protein sources to get by? (Oomph, tofurky, shroomdog... and of course, quorn! etc)

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The analogy of less water and more Pepsi is terrifying and potentially accurate.

Plants love electrolytes!

BBQ Pepsi Burgers.

The future is beautiful.

Oh god. I’ve seen the future.

That reminds me of a certain college campus food service that signed an exclusive contract with Coke.

Coke brand milk.

Coke brand grade D but edible meat (we found the box in the dumpster).

Hell, they even f———ed up the soft drinks because they had hyper-optimized machines that mixed corn syrup, citric acid, flavor, co2 and water on site. The mix, and therefore PH, was frequently so far off that students would fall ill for 4-8 hours with convulsive stomach cramps and miss class about once a week. In fairness, it was still better than the milk.

So. Much. Food. Poisoning.

Decades later, I’m still boycotting those ^{+$&@! $@&&}^+# &@$@&s!

> machines that mixed corn syrup, citric acid, flavor, co2 and water on site

This is how all fountain drinks work. Concentrate, water and pressurized CO2 canisters.

> Coke brand milk.

Well, it’s a drink company...

> Coke brand grade D but edible meat

Hard nope from me. At any grade.

Most fountains don’t trust the operator to mix the citric acid and corn syrup as two separate streams from the other ingredients. (At least they didn’t at the time. The big computerized ones might do that these days; but those are probably self calibrating.)

I’m suspicious that it might not be the mixing itself that the machine is doing that’s the problem, if it’s causing that, but dirty lines adding bacteria and poisonous chemicals (not talking about HFCS, think motor oil) to the mix.

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