Barcelona-based Nova Meat recently unveiled a plant-based steak derived from peas, rice, seaweed and other ingredients
Using 3D printing allows the ingredients to be laid down as a criss-cross of filaments, which imitate the intracellular proteins in muscle cells.
“This strategy allows us to define the resulting texture in terms of chewiness and tensile and compression resistance, and to mimic the taste and nutritional properties of a variety of meat and seafood, as well as their appearance,” says Guiseppe Scionti, the founder of Nova Meat.
By next year, he says, restaurants could be printing out the steaks for themselves.
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