You are very forward thinking. Soylent is in the aisle one.
Comfort and pleasure are subjective irrational metrics that have a lot of inertia, but that change with time. I'm sure it's plausible that people would love soylent just as much as a freshly baked croissant, but it takes time. The way things stand right now, soylent solves a problem that few people have and it comes at a price that is awful. So, yeah, it's unorthodox.
They are basically lumps of butter and salt held together with a trace amount of flour. The versions available from mainstream stores (e.g. M&S) or from recipes online are fairly tame - for the real effect they need to be purchased from a small local baker in some remote fishing village.
Best butteries I've ever had were actually on a trawler in the North Sea - where they were served hot awash in molten salted butter.
You'd be hard pushed to find a buttery actually made of butter these days. Even the local bakers are using vegetable oil and fat. Still, they are beautiful, flaky rolls of salty tastiness.
Comfort and pleasure are subjective irrational metrics that have a lot of inertia, but that change with time. I'm sure it's plausible that people would love soylent just as much as a freshly baked croissant, but it takes time. The way things stand right now, soylent solves a problem that few people have and it comes at a price that is awful. So, yeah, it's unorthodox.