Pigging Out?

In 2023, the Moolec Company inserted pig genes into soy plants. These plants made soybeans, expressing porcine proteins. More than 25% of the soluble proteins in some of these soybeans were pig. It would be much more efficient to grow traditional meat substitutes in soy plants, rather than feed the soybean crop (after transport) to pigs or cattle. This would also dramatically reduce climate-changing emissions associated with meat production (https://www.bing.com/search?q=pig%20genes%20in%20soybeans&pc=cosp&ptag=C999A9C7EDF55B3&form=CONMHP&conlogo=CT3210127). Much of the taste of 'meat' is said to be a consequence of its contained fat cells. The illustration is a London-based company that produces fat cells in giant incubators. Porcine soybean producers should get together with them to produce tasty sausages etc. Brave new world?