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That's a pretty snarky response. Between the popularity of dairy products (and whipped cream in particular), the problems caused by obesity, the environmental impact of dairy cattle, and a growing segment of the population that has a moral objection to raising them for food production. You really need someone else to spell out the practical applications of an advance in growing something like this in a lab?

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To be fair, the are already whipped cream substitutes that don't rely on milk proteins (which this product does).

Aside from the reduced calorie angle, the new product is inferior to plenty of existing products for the rest of your criteria.

Edit: not to mention they only replicated the texture, not the taste. Getting a whipped cream flavor with the same or similar sweetness (not something lactic bacteria are good at) is probably going to undermine whatever health benefit you would get.

You think growing synthetic bacteria cream in a lab is going to be better for the environment and people's health than getting the real stuff from a dairy farm?

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