It must be about two years since I heard of Soylent for the first time. I’ve been following the development of this “food 2.0”, as it is sometimes called, ever since in articles on sites like Ars Technica. Thanks to open-source recipe and DIY nature of it many derivates were created. There is also one called “Mana” being produced in Czech Republic.
Finally I have decided to try the Dutch variant called Joylent. Why Joylent?