Perhaps this should go in the Off Topic forum, but my interest is more from the technical science standpoint so I'm putting it here.
I was looking at a box of Nestle Goobers at that store and what caught by attention was that it said, "Nestle Goobers: A Deliciously Wholesome Treat", and then proudly proclaimed, "Each serving of Goobers has 5 grams of protein." Of course, they didn't mention the 14g of fat or the 18g of sugar that this "wholesome" treat also contains.
Next to it was a box of Hot Tamales, which announced that it has "Fierce Cinnamon Flavor". Sure enough, no hint of cinnamon (or much of anything else) in the ingredients.
But this got me to wondering again about to what degree can we presently produce truly artificial food. I guess I would break that into three categories: (1) Food that is grown from cultured cells of whatever food it is trying to mimic, (2) Food that is grown from bacteria, algea, or other living media (I would put food derived from crude oil in this category, as well), (3) Food that is purely chemical in nature and built up from inorganic starting materials.
I'm particularly interested in the last category. Leaving taste, texture, and even safety aside, do we have the ability to manufacture purely synthetic substances that our bodies are able to metabolize and get at least a significant portion of our nourishment -- or at least energy -- from?
I was looking at a box of Nestle Goobers at that store and what caught by attention was that it said, "Nestle Goobers: A Deliciously Wholesome Treat", and then proudly proclaimed, "Each serving of Goobers has 5 grams of protein." Of course, they didn't mention the 14g of fat or the 18g of sugar that this "wholesome" treat also contains.
Next to it was a box of Hot Tamales, which announced that it has "Fierce Cinnamon Flavor". Sure enough, no hint of cinnamon (or much of anything else) in the ingredients.
But this got me to wondering again about to what degree can we presently produce truly artificial food. I guess I would break that into three categories: (1) Food that is grown from cultured cells of whatever food it is trying to mimic, (2) Food that is grown from bacteria, algea, or other living media (I would put food derived from crude oil in this category, as well), (3) Food that is purely chemical in nature and built up from inorganic starting materials.
I'm particularly interested in the last category. Leaving taste, texture, and even safety aside, do we have the ability to manufacture purely synthetic substances that our bodies are able to metabolize and get at least a significant portion of our nourishment -- or at least energy -- from?