Wie alle Pionierleistungen hat es auch die molekulare Gastronomie bisweilen schwer, wie Jonah Lehrer zitiert:
The chef, Heston Blumenthal, has a problem: His dessert tastes like horseshit. This is because Heston is trying to put Tryptophan and Valerian Acid, two proteins that induce sleepiness, into a little petit four. He wants you to relax as you’re paying the bill.