The urgency of providing sustainable protein alternatives was pressing and the petroleum process uses a lot less water than the equivalent weight in vegetable-based protein, not to mention the 2,000 gallons required to produce just 1 pound of beef. The project for single-cell proteins ran over many years until it was left aside because of other food industry priorities.

The "food from oil" idea became quite popular by the 1970s, with Champagnat being awarded the UNESCO Science Prize in 1976, and paraffin-fed yeast facilities being built in a number of countries. The primary use of the product was as poultry and cattle feed.
The Soviets were particularly enthusiastic, opening large "BVK" (belkovo-vitaminny kontsentrat, i.e., "protein-vitamin concentrate") plants next to their oil refineries in Kstovo (1973) and Kirishi (1974). The Soviet Ministry of Microbiological Industry had eight plants of this kind by 1989. However, due to concerns of toxicity of alkanes in SCP [single-cell proteins] and pressured by the environmentalist movements, the government decided to close them down, or convert to some other microbiological processes.

How many times have you said to yourself, or perhaps out loud, "I wish there were some new meat animal"?

Fat decomposition in pistachio nuts leads to the risk of self-heating and, ultimately, to a cargo fire.

Fat decomposition may proceed as follows:

by hydrolytic/enzymatic fat cleavage or
by oxidative fat cleavage

Hydrolytic/enzymatic fat cleavage:

If the critical water content of the pistachio nuts is exceeded, this promotes hydrolytic/enzymatic fat cleavage. Fat-cleaving enzymes are activated by the elevated water content. The additional action of light and heat may accelerate this process. Free fatty acids sometimes have an unpleasant odor and taste. In the event of extended storage or improper cargo care, these cause the cargo to become rancid.

The free fatty acids formed are consumed by respiration processes in the pistachio nuts to form carbon dioxide and water, a process which is associated with considerable evolution of heat.

Self-heating of pistachio nuts is an extremely vigorous process, as the consumption of fatty acids by respiration processes is associated with a considerably greater evolution of heat than is the case with the respiration equation for carbohydrates. Here too, as with cereals, the spoilage process proceeds in a type of chain reaction, because heat and water are formed by the fatty acids consumed by respiration, which in turn contribute to an intensification of the process.