Just one of the technological innovations on show today is 3D-printed meat – yes, really.
Edwin Bark, senior vice president of Redefine Meat, explains just how you make the stuff.
“It’s the fruit of four years of hard work, a collaboration with chefs, butchers, meat experts and food scientists.
“We use 3D printing technology because it has several benefits.
“One of them is that you can reduce layer by layer, voxel by voxel, the fat, blood and muscle, to replicate the very complex structure of meat.
“It’s scalable – and we can continuously improve the process.
And what’s it like to work with?
Daniel, tasked with cooking the meat, says: “It’s an incredible product to use – we’ve found it very similar to the build of meat, and it smells beautiful, you get a lovely caramelisation.”
