Meatless meat is nothing new
But it is getting tastier and more popular
ONE NOZZLE moves back and forth piping red goo into a rectangle. Another follows adding white layers of a similar substance. The nozzles are labelled “muscle” and “fat”. A third, marked “blood”, works alongside them. They are part of a machine, developed by Redefine Meat, an Israeli startup, that can print a steak made entirely of plant-based ingredients.
This article appeared in the Christmas Specials section of the print edition under the headline “No spring chicken”
Christmas Specials December 18th 2021
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- Does good parenting in Hong Kong mean submitting to the Party?
- An economic history of restaurants
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- The mathematical method that could offer a fairer way to vote
- How to prevent conflict on the way to Mars
- Scenes from an almost vanished Singapore
- Retracing Julius Caesar’s path through France
From the December 18th 2021 edition
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