I know this will sound a bit cynical, but I've stopped putting too much care into my employer's product. I'll deliver work and perform my best, but I'm not killing myself over it.
I've built viable products where I poured my soul into it just for it to be tossed aside [0]. I've optimized processes that went from 12 hours job to 17 minutes, I was fired shortly after [1]. I even wrote on HN to get advice when I felt I cared more about my work and colleagues [2]. Instead, my boss was promoted and I was scrutinized.
So when I work with a boss that doesn't care and is mostly performative, unless we are building a product that makes the world a better place, I don't put too much heart into it. I make sure they pay me for my time, and I look for a better job.
[0]: https://news.ycombinator.com/item?id=42806948
I agree with you, but lately, given the state of my industry and my personal situation I've started to fear that my company is just going to burn if we don't succeed and I need to do as much as possible to prevent that as finding a similar role is going to be pretty damn hard, I also don't have the leverage I used to have a few years ago to just change jobs. All of that has lead me to break my back and confront my boss which is extremely uncomfortable and pushing me closer to burnout. Unsure what my point is other than I wish I had the space to not care
There have been other attempts to use genetically-modified fungi (Trichoderma) for protein production, where they secrete in the cultivation medium a water-soluble animal protein, e.g. a cow whey protein or chicken egg white protein.
Then, through filtration and ultrafiltration, the desired protein is separated from the fungal cells and the cultivation medium, producing a protein powder in the same way how one makes whey protein concentrate or milk protein concentrate.
If done correctly this method produces only healthy protein without contaminants.
However, searching right now online if there has been any progress with this, I see that against a startup company that has already produced such whey protein powder from a fungal culture there is a lawsuit that alleges that they have not separated properly the whey protein and that what they have sold contained more fungal protein of uncertain quality and safety than the good whey protein that they claimed to sell.
Even if that company might be guilty of trying to exploit the technology before being perfected, the principle is sound and there is no doubt that this can be done, producing pure high-quality protein.
I actually use whey protein concentrate to provide a significant fraction of my protein consumption, so I hope that its production from fungi will succeed in a not too distant future.
Trichoderma is among the fungi that secrete enzymes in their environment, so the genetic modification that replaced its enzyme with whey protein or egg albumin is much simpler than the many modifications described in the parent article in order to make the whole cells more palatable, without really achieving this.
For producing a protein powder that can be used as an ingredient in cooking food from vegetable sources, the approach used with Trichoderma is sufficient. The techniques used in the parent article are justified because they do not want to make a healthy food, but they want to make a meat imitation. For myself, enhancing the quality of vegetable food is a much more important goal than attempting to simulate meat, but at least in USA it is likely that the second goal might make more money.
Honest question, what does "animal protein" mean here in regards to it being produced by a fungi? is it that it's the same as as one from a cow at the molecular level?