On the BBC this morning:
https://www.bbc.co.uk/news/science-environment-51019798

QuoteFinnish scientists producing a protein "from thin air" say it will compete with soya on price within the decade.

The protein is produced from soil bacteria fed on hydrogen split from water by electricity.

The researchers say if the electricity comes from solar and wind power, the food can be grown with near-zero greenhouse gas emissions.

If their dreams are realised, it could help the world tackle many of the problems associated with farming.

When I visited Solar Foods' pilot plant on the outskirts of Helsinki last year the researchers were raising funds for expansion.

Now they say they have attracted 5.5m euros of investment, and they predict – depending on the price of electricity – that their costs will roughly match those for soya production by the end of the decade - perhaps even by 2025.

Lacking in taste?

I ate a few grains of the precious protein flour - called Solein - and tasted nothing, which is what the scientists have planned.

They want it to be a neutral additive to all sorts of foods.

It could mimic palm oil by reinforcing pies, ice cream, biscuits, pasta, noodles, sauces or bread. The inventors say it can be used as a medium for growing cultured meat or fish.

It could also nourish cattle to save them eating soya raised on rainforest land.

Even if things go according to plan – which, of course, they may not – it will be many years before the protein production is scaled up to meet global demand.

I think they just invented Soylent Yellow. Perhaps Soylent Green is coming next.

Uh-oh! Impossible Foods is going for the meat industry's jugular with this one;

Impossible Foods Confirms They Are Working On Faux Bacon
https://www.ubergizmo.com/2020/01/impossible-foods-working-fake-bacon/

I wonder if fake bacon would be considered kosher?

Seems like bacon would be a pretty easy flavor to replicate, especially if they are trying to replicate the standard grocery store bacon. Just throw some salt and liquid smoke on something that is a similar texture and you are most of the way there.

But to come close to the good, thick cut, small batch bacon? That will take some work. The good stuff is only a very small part of the market that they probably don't need to worry about that and just make something that appeals to the masses. And if they are wanting to throw it on a burger there is enough stuff on the burger that can cover up any shortcomings.