Really good material to forward to researcher so that they donot give up on alternatives to costly and inefficient processes/materials. And as far as Tofu goes, i also donot like it as its apperance and taste do not match.
Not only is there a clear win in terms of cost and lowered toxicity, but it also takes tofu out of the market! This is a clear win all around.
Seriously, it's interesting that this was not looked at earlier. Obviously the current solution was deemed 'good enough' and researchers moved on to other things. Kudos to Dr. Major for going back over that assumption and improving on the process.