How do you like your beef… old-style cow or 3D-printed?
by Gareth Rubin from on (#4TY12)
Manufacturers claim their products taste like the real thing, have huge ecological benefits and could soon be in our homes
After the success of the Greggs vegan sausage roll and the juicy-yet-meatless Impossible Burger, the next new food sensation is coming to a plate near you: 3D-printed steaks and chicken thighs.
Printed meat could be on European restaurant menus from next year as Israeli and Spanish firms serve up realistic beef and chicken produced from plant protein. And, within a few years, the printers are likely to be available to buy so that consumers can produce their own at home.
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