> There's also a market for novel stuff, of course, but it's generally a smaller market.
See, that's the part I don't agree with; it's just that when the market gets big, we stop seeing them as novelties. Cheese puffs, instant ramen, pringles, chex -- in the last century multiple generations of novel mass produced manufactured food was invented in part around techniques that were newly available.
> People largely want things that are similar to things they're used to.
And yet new things, which are similar but also markedly distinct can be hugely appealing (e.g. cronuts). Foreign goods can become popular when introduced to a new market, and eventually become unremarkable and ubiquitous (I can buy multiple kinds of premade kimchi at my local chain supermarket).
If you're in a position to food-science vegan cheese-adjacent products, why not pursue directions that mix and match familiar and unfamiliar aspects to create something the old-school dairy can't?
- the flavor of cashew cheese and nutritional yeast, but the texture of salmon roe that pops in your mouth.
- a salty + umami product that starts with a crisp texture like parmesan tuiles, but melts when warmed. Sprinkle thin flakes over hot dishes.
- the salty funky hit of blue cheese in a fibrous chewy form like beef jerky. The nose hit is extended as you try to pull off a chunk with your teeth.
See, that's the part I don't agree with; it's just that when the market gets big, we stop seeing them as novelties. Cheese puffs, instant ramen, pringles, chex -- in the last century multiple generations of novel mass produced manufactured food was invented in part around techniques that were newly available.
> People largely want things that are similar to things they're used to.
And yet new things, which are similar but also markedly distinct can be hugely appealing (e.g. cronuts). Foreign goods can become popular when introduced to a new market, and eventually become unremarkable and ubiquitous (I can buy multiple kinds of premade kimchi at my local chain supermarket).
If you're in a position to food-science vegan cheese-adjacent products, why not pursue directions that mix and match familiar and unfamiliar aspects to create something the old-school dairy can't?
- the flavor of cashew cheese and nutritional yeast, but the texture of salmon roe that pops in your mouth.
- a salty + umami product that starts with a crisp texture like parmesan tuiles, but melts when warmed. Sprinkle thin flakes over hot dishes.
- the salty funky hit of blue cheese in a fibrous chewy form like beef jerky. The nose hit is extended as you try to pull off a chunk with your teeth.