In the 1960s and 1970s, the USSR (under the leadership of Academician Nesmeyanov) and Western Europe (British Petroleum) developed and launched a detailed technology for the production of microbiological protein from purified liquid paraffins of oil. The product was called BVK (protein-vitamin concentrate).
‎If you combine this base with the technologies of modern molecular cuisine, you can get an innovative food product.
‎How is the chain of production of such food arranged?
‎• Biotechnological synthesis (Food Basis):
‎Special strains of non-pathogenic yeast or bacteria are “fed” with pure hydrocarbons of oil (paraffins) and nitrogen salts. The microorganisms multiply rapidly, processing oil into high-quality protein containing all essential amino acids, as well as lipids and carbohydrates.
‎• Purification and isolation:
‎The resulting biomass is thoroughly purified from hydrocarbon residues. The output is the purest protein isolate (powder) that has no smell or taste of oil.
‎• Enrichment:
‎In the purified base at the molecular level, a given complex of vitamins, macro- and microelements is introduced, adapted to specific needs (for example, for athletes, cosmonauts or people on a diet).
‎• Molecular shaping:
‎With the help of textureators, hydrocolloids and 3D food printers, the powder is given any texture, color and taste - from the structure of foie-gras or meat steak to caviar and delicate soufflés.
‎The main advantages of "oil" molecular food
‎• Absolute purity: The product is created in sterile bioreactors. It is guaranteed that there are no antibiotics, growth hormones, pesticides and heavy metals, which are often found in traditional meat or fish.
‎• Independence from climate: Production does not require arable land, fresh water for irrigation, or sunlight. The factory can operate in the Arctic, the desert, or space.
‎• Perfect balance of nutrients: The molecular approach allows for precise control over the composition of the food, down to the milligram level. The food will be almost 100% digestible by the body.
‎The main barriers to the market
‎• Psychological barrier (Neophobia): It is difficult for most consumers to mentally accept the phrase "oil-based food." Marketers will have to position it as "next-generation synthetic protein" or "precision fermentation product."
‎• Regulatory regulations: It takes years to certify new types of food (Novel Food). Large-scale clinical studies will be required to prove absolute safety and the absence of carcinogens.

This is a great development vector. The format of bars, gels, and capsules is ideal for the concept of "food of the future": it is associated with high technology, biohacking, space diets, and maximum utility. This product is aimed at people who value speed, precise calorie calculations, maximum absorption, and functionality.
1. Functional bars:
‎Purpose: Fast saturation, replacement of a full meal, energy for 4-6 hours.
‎• Texture and base: A dense, slightly chewy structure (similar to nougat or soft candied fruit). The base is a textured microbiological protein (oil protein isolate) and healthy synthetic fats, refined to an ideal state.
‎• Taste: Neutral with light futuristic undertones (e.g., Matcha-Yuzu, Salted Caramel with Charcoal, or Space Almond). It does not have a specific raw material aftertaste.
‎• The set complex:
‎• High content of essential amino acids (BCAA).
‎• Slow carbohydrates with a low glycemic index for stable energy.
‎• Daily intake of magnesium, zinc, and iron to support cognitive function under stress.
2. Energy gels:
‎Purpose: Instant energy boost, brain nutrition, ultra-fast absorption (absorbed already in the mouth).
‎• Texture and base: Smooth, easy-to-swallow gel in portioned sachets with a dispenser (like marathoners or astronauts). The base is hydrolyzed protein concentrate and pure glucose synthesized from hydrocarbons.
‎• Taste: Refreshing, with a slight sourness (e.g., "Ice Tonic", "Sour Lime", or "Electro Berry") to mask the high concentration of minerals.
‎• Targeted complex:
‎• High doses of B vitamins (B6, B12) and coenzyme Q10 for cellular energy.
‎• Electrolyte complex (potassium, sodium, calcium) to prevent dehydration and fatigue.
‎• Natural nootropics for focusing attention.
‎3. Ultra-concentrated capsules:
‎Purpose: Cellular regeneration, targeted coverage of deficiencies, food "on the go" without feeling heavy.
‎• Texture and base: Soft gel capsules in blisters or futuristic bottles. The shell is made of the same water-soluble food PVA (polyvinyl alcohol) or a modified biopolymer that dissolves strictly in the stomach.
‎• Internal filling: Clear oil or thick paste. Contains purified petroleum-based lipids (fats) that are structurally identical to valuable omega fatty acids.
‎• The set complex:
‎• Ultra-doses of fat-soluble vitamins (A, D3, E, K2).
‎• A full range of rare trace elements (selenium, chromium, iodine, molybdenum), which are difficult to obtain from ordinary depleted soil.
‎• Powerful antioxidants to protect cells from aging and radiation.