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Eh, since going vegetarian in the past year or so, I’ve found that a lot of the meat substitutes actually are pretty good, depending on how you use them. It’s not usually so perfect that one cannot truly tell, sure, unless it’s a dish where the meat flavor is heavily affected by spices and similar like with chili, but I’ve definitely found types of substitute bacon, or burgers, or ground meat that taste quite good. Though in my experience it’s usually been the cheaper or simpler ones, like black bean burgers or tempeh bacon, that taste best. Not the same, but similar enough to be tasty in broadly similar ways.
I have a suspicion that we might see some interesting hybridization of the plant based and lab grown meats at some point. Tissue culture is expensive, and while Im sure the price can be reduced, Im doubtful that it will get cheaper than plant protein is. However, it can potentially taste more like real meat than plants, seeing as, well, it is real meat, just assembled differently. Potentially then, one can probably mix in some percentage of plant protein (or possibly mycoprotein as well) in with the meat in ground meat type products like burgers, without the flavor changing too noticeably, and get something mostly the same with a lower cost.