Can Biotechnologies Help Us Develop New Food Products from Previously Unused Resources?

[killamch89]

With global food demands rising and environmental concerns increasing, could biotechnologies provide a solution by creating new food products from resources we've previously overlooked? Think algae, fungi, or even insect protein. How feasible is it to scale these innovations for everyday consumption, and what potential benefits or challenges could arise in terms of nutrition, taste, and sustainability? Would you be open to trying new biotechnological food products in your diet?