Just when you thought it was safe to look away and say 'This ain't happening, it will be a fizzer and just a passing fade', up pops this very 'fishy' looking display on ice.
Courtesy of Moran Lidor, Steakholder Foods Culinary Technology Chef in Residence, with a display of 3D-Printed bio-ink fishy fillets that would do any 'old world' fish monger proud.
Source: Steakholder Foods - Chef Moran Lidor
These fillets mimic the taste, appearance, and texture of their ocean-dwelling counterparts, setting the bar high for plant-based and sustainable protein alternatives.
Chef Lidor showcases how merging technology with culinary expertise can bring about a harmonious blend of taste backed by real world sustainability.
Source: Steakholder Foods - Chef Moran Lidor
As we check out the display , it becomes evident that 3D printing in the food industry is more than a passing trend—it’s a promising sign of the culinary landscape evolving toward a more sustainable and diverse future. We need to see more of this!!
This display of innovation provides a glimpse into a world where environmentally conscious dining choices meet the culinary delights we love to eat.
The prepared fillets and who would know ?
Source : Chef Moran Lidor
As these 3D-printed fish fillets impress both the palate and the eye, they set a precedent, paving the way for wider acceptance and consumer confidence in this radical and forward-thinking technology.
...and this is how these morsels began their life.
Source: Steakholder Foods
Stay tuned as the future of food continues to evolve, promising new dimensions of taste and sustainability.
Chef Moran Lidor ... maybe a butcher's block display of 'beef' cuts is next ?
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ENDS:
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