Rob Rhinehart has long dreamed of creating the ingredients of his grey-goo food replacement, Soylent, from scratch. The company’s—and Rob’s—mantra is essentially”be more efficient.” (Officially, now, it’s “Use Less. Do More,” but same deal.) His provocation has always been that we should spend less time and energy on the entire enterprise of eating; Soylent is supposed to improve efficiency both for bodies and whole systems of production.
So no one’s much surprised that Rhinehart and company are trying to inch closer tohis goal of bio-engineering a strain of algae that produces Soylent in toto, as absurd as the aim may sound. (To be fair, three years ago, the notion that a homebrew food replacement shake would be reaping millions of dollars in Silicon Valley venture capital might have sounded pretty absurd, too.) With the announcement of Soylent 2.0, which ships in ready-mixed bottles, Rhinehart has added algae into the mix as a crucial ingredient. And he says he plans on going much, much further.

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