Just a thought I had when reading this post, not sure if this is the right place to suggest this: Maybe shrimp paste is a good candidate for alternative proteins? The texture seems to not be an issue so this might make for an easier engineering task. One might “only” need to get the taste right. This idea might be overlooked by western entrepreneurs as it is used in other cuisines than they are familiar with, but the market might be enormous and the impact significant.
Oh, that is potentially embarrassing. I have a feeling I might have read that post, forgot about it and felt like my idea of alternative protein shrimp paste came out of nowhere. Thanks for linking to the article which I now heavily upvoted (at least I hadn’t upvoted it before!).
Just a thought I had when reading this post, not sure if this is the right place to suggest this: Maybe shrimp paste is a good candidate for alternative proteins? The texture seems to not be an issue so this might make for an easier engineering task. One might “only” need to get the taste right. This idea might be overlooked by western entrepreneurs as it is used in other cuisines than they are familiar with, but the market might be enormous and the impact significant.
I think it’s definitely worth some thought, though I don’t really have any hot takes beyond what has been discussed in the comments of this post.
Oh, that is potentially embarrassing. I have a feeling I might have read that post, forgot about it and felt like my idea of alternative protein shrimp paste came out of nowhere. Thanks for linking to the article which I now heavily upvoted (at least I hadn’t upvoted it before!).