[dkbrk]

Your question is rather ambiguous. Do you mean using chemistry to develop new techniques or combine unusual ingredients to create food that has novel flavors or textures? That would fall under Molecular Gastronomy, which has been highly influential within fine dining in the last few decades.

Do you mean processing ingredients with the goal to take cheap ingredients and make a product as hyper-palatable as possible? That would generally be called "ultra-processed food"; you're not going to find a Doritos chip in nature.

Do you mean developing completely completely new flavors via chemical synthesis? I don't think there's much possibility there. Our senses have evolved to detect compounds found in nature, so it's unlikely a synthetic compound can produce a flavor completely unlike anything found in nature.

Also, I think you're overestimating jelly. Gelatine is just a breakdown product of collagen. Boil animal connective tissue, purify the gelatine, add sugar and flavoring and set it into a gel. It's really only a few of techniques removed from nature. If you want to say it's not found in nature, then fair enough, but neither is a medium-rare steak.

[notepad0x90]

I mean using chemistry to create food using atypical ingredients that aren't normally classified as food or entirely synthetic. Take more simpler or more abundant compounds to create original food instead of using plants and wildlife. Flavors don't need to be new, but as others mentioned there are plenty of recently invented flavors. Doritos is ultra-processed corn, what i'm saying is Doritos but there is no corn involved. The original article is about meat-like food, I was saying "why meat-like" , if it is food that has similar taste like meat, that's fine, but it doesn't need to be like meat, it just needs to taste good and have palatable texture. Maybe we can have something tastes better than meat!