The OSU strain, which was developed over 15 years, unleashes its bacony goodness when it's fried. It has countless other foodie applications, but let's be honest—everyone is all about the bacon. Now that the patent is in place, there are talks of it possibly becoming an entire industry unto itself, giving our vegetarian and vegan friends their first taste of the good stuff. We just can't wait to give it a try to see how it stacks up to the real thing.
Brett Williams is an editorial assistant at Supercompressor. He needs this for his daily salad.
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