Word: yeasting
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Dates: during 1940-1949
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Electrifying food news came last week from St. Louis. There, in a vat the size of a small room (1,000 cu. ft.), molasses, ammonia, water, air and yeast were being mixed. Every twelve hours this mixture produced a ton of good rich meat-nearly as succulent as the sirloin steak it takes two years to raise on the hoof, much cheaper, and much richer in proteins and vitamins. Furthermore, this new synthetic meat is so easy to make that its inventors already look forward to performing a modern miracle of the loaves & fishes after the war among the foodless...
...food is actually a new kind of yeast, with added flavors that make it almost indistinguishable from natural foods. Its makers, Anheuser-Busch, have demonstrated its possibilities by serving meals including two delicious kinds of soup, meat loaf, muffins, cheese sticks, even pie-all made of varieties of yeast. Since yeast is the richest known source of B vitamins and contains about 50% protein (twice as much as meat), it surpasses meat as sheer food. And pound for pound of protein, yeast costs only a fifth as much as meat...
...incidental food, yeast is a veteran: in the Middle Ages, when young & old drank quantities of yeasty beer daily, it was almost a staple of the European diet. The U.S. people eat 200,000,000 lb. of yeast a year, most of it in bread. Fleischmann has developed two varieties now widely used in breakfast foods and as vitamin pills...
Crossbreeding Tells. Three years ago, however, a British chemist named A. C. Thaysen began to explore yeast's possibilities as a straight food. He developed a new strain (from a variety called Torula utilis) with a pleasant, nutty flavor, so cheap to produce (10? a lb.) that the British Government has started building a plant in Jamaica to make 2,000 tons of Thaysen's "food yeast" a year.* Chemist Thaysen at most expected to serve his yeast in concentrated doses to supplement a poor diet; despite its pleasant flavor, he did not conceive of Torula utilis...
...that idea did occur to a young research geneticist named Carl Lindegren at St. Louis' Washington University. He thought of developing yeast in a variety of flavors resembling staple food tastes. He and Mrs. Lindegren began to crossbreed yeast cells...