Marco Pierre White to sell 3D-printed vegan fake steaks for £20 to £30
16th November 2021

Marco Pierre White is to sell 3D-printed vegan fake steaks in his UK restaurants for £20 to £30

  • Chef, 59, will stock up on plant-based products from Israeli firm Redefine Meat
  • Company uses 3D-printing technology to replicate the taste of beef and lamb
  • Combined with AI, process aims to make steaks that resemble animal’s muscles
  • Products to be distributed across 22 steakhouses and three London restaurants 

Celebrity chef Marco Pierre White will sell 3D-printed vegan fake steaks in his UK restaurants for £20 to £30.

The 59-year-old plans to stock up on plant-based products from Israeli firm Redefine Meat, which uses 3D-printing technology to replicate the taste of beef and lamb.

Combined with artificial intelligence, the process aims to produce steaks that resemble the muscles of an animal.

The products, which are made from soy and pea protein, beetroot, chickpeas and coconut fat, will be distributed across 22 steakhouses and three London restaurants.

Marco Pierre White (pictured), 59, plans to stock up on plant-based products from Israeli firm Redefine Meat, which uses 3D-printing technology to replicate the taste of beef and lamb

Combined with artificial intelligence, the process aims to produce steaks that resemble the muscles of an animal

Mr White told The Telegraph: ‘When I first tasted Redefine Meat, I was mind-blown.

‘The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus.’  

The vegan steaks will be sold for around £20 to £30, falling within the same range as the restaurant’s £28.95 fillet steak, £26.50 sirloin steak and £28.50 ribeye steak.

Redefine Meat first unveiled its 3D-printed vegan steak in June 2020, saying it would roll it out across European restaurants this year and at supermarkets in 2022.

Eshchar Ben-Shitrit, the company’s CEO and co-founder, previously told The Media Line: ‘This is the world’s first 3D-printed steak that can really pass the test of what is a steak.

‘We’ve reached a milestone because we can print steaks on a large scale and the taste and texture are amazing. 

The products, which are made from soy and pea protein, beetroot, chickpeas and coconut fat, will be distributed across 22 steakhouses and three London restaurants

Fake steaks: How and why?

Last year research showed almost two-thirds of Britons choose to eat meat substitutes, up from half in 2018.

And nearly one in four new food products on supermarket shelves in 2020 was vegan, according to consumer research company Mintel. 

The aim is to produce a meat alternative that’s as close to the real thing in taste and texture, in order to appeal to those who have given up meat or reduced their intake for health and environmental reasons but still like the flavour and look of meat. 

Yet, people eating a vegan diet can put themselves at risk of certain deficiencies, such as vitamin B12 — needed for normal nerve function — and fatigue-fighting iron and zinc, important for fertility.

To ensure they get enough of these nutrients, those eating a vegan diet are advised to eat fortified foods or take -supplements. 

Some of the new vegan ‘meats’ are fortified as well as designed to mimic the real thing: from fake steaks and sausages, to mock meatballs and burgers. 

Redefine Meat’s 3D-printed fake steak is high in protein and, being plant based, doesn’t contain cholesterol.

It digitally maps more than 70 varying sensory elements to recreate the juiciness, fat distribution and texture of real meat. 

The company writes on its website: ‘Having studied meat’s complex structure down to its molecular composition, we understand what drives each sensory process.

‘In developing our own proprietary technology, we have mastered the ability to create New-Meat that gratifies on every emotional level.’

‘Until now, nobody had this kind of printer and we developed it in the past two years.’ 

It follows Milan-based researcher Giuseppe Scionti producing 3D-printed vegetarian steaks and chicken in 2018, using protein powder from rice or peas and components of seaweed.

Using CAD software Mr Scionti designed a programme to turn the food products, which are inserted into a machine using a syringe, into a long micro-filament which is then shaped into a steak.

He said chefs were ‘interested in something that looks like a steak but tastes like a mushroom’.

The scientist previously told MailOnline: ‘We ate them with multiple journalists, and they thought that the plant-based prototypes possessed a animal meat-like texture.

‘The taste of the first prototypes is good, but it doesn’t mimic the taste of animal meat, yet.

‘However, that does not worry me, because the technologies to imitate the taste of animal meat have already been developed in the last years, while the main challenge for me was to obtain the animal meat-like consistency and texture, which was not invented yet.

‘There is a great demand for hamburgers in the US, but in the Mediterranean area we usually prefer to eat a piece of actual fibrous meat, and not just products derived from minced meat.’ 

Earlier this year, Israeli company Aleph Farms also revealed a 3D-bioprinted ribeye made with real cow cells, saying it is completely cruelty and slaughter-free.

The company explained that the harvesting of cells is no more painful or invasive than a human doing a cheek swab. 

Cows that give their cells to the process are not killed, but the product is real meat, posing a conundrum for some vegetarians who choose the diet because of their environmental or animal cruelty concerns.

Aleph claimed the lab-grown meat offers the same delicious and juicy attributes as an authentic ribeye bought from a butcher.

CEO Didier Toubia said at the time: ‘We recognise some consumers will crave thicker and fattier cuts of meat.

‘This accomplishment represents our commitment to meeting our consumer’s unique preferences and taste buds, and we will continue to progressively diversify our offerings.’

A food technician tests a cooked 3D-printed plant-based steak which mimics real beef and is produced by Redefine Meat at their facility in Rehovot, Israel

A chef cuts a 3D-printed plant-based steak mimicking beef as part of an event marking the company’s launch of its New-Meat product range at a restaurant in Tel Aviv, Israel

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