Eshchar Ben-Shitrit explains the technology behind Marco Pierre White’s 3D printed meat on Good Morning Britain
- I'm enjoying it. So the first question is is it nice? Yes, it's nice. I mean, clearly, you've cooked it. It's got lots of flavors that I can taste-- the gravy, and the meat flavors, and the spinach underneath. Texture-wise, it's pretty close.
- It's remarkable.
- I think-- I think, you know, it doesn't have the sort of ribeye fatty mid-quality that a ribeye steak would. So it's a little bit, texture-wise, blander than a real steak. But the fact I'm even getting into a conversation of how it compares, I think, is quite impressive because lots of people had vegan burgers. You know, there's Beyond Meat, there's Impossible.
This is the real challenge. My wife's a tech journalist. She's been following food tech for a long time, so we're discussing this last night. And getting the steak, you know, to have a texture like steak, this is not bad at all. It's certainly the closest I've tasted--
- It is.
- --too. And it's environmentally beneficial, isn't it, compared to farming meat.
ESHCHAR BEN-SHITRIT: Of course. 95% less water and less pollution. And, of course, no animals involved. And what you're eating here is just the beginning. So imagine what will be with the steak 10 years from now. The thing it did lack fat, but it's also a benefit because it has less fat and animal meat. But we're trying to make it more fatty exactly to get to the ribeye that I want a new one so much.