in the kitchen nothing else had to be carm a restaurant north of barcelona chef transect house is preparing to steaks but only one if he's a real meat. the one on the right is an imitation. well this is a normal course of feel how the other came from a 3 d. printer going to be hard to believe is there's a tear in the texture is almost exactly the scene as the meat but when i got him it was. a steak fresh from the printer it's no longer science fiction we find out how it tastes later. it's the creation of biomedical engineer she said shante has started up north and meet has developed the 1st take from the fed shipping protein to be 3 d. printed it's thoroughly began but the look and feel of a real steak. that might be about there are many alternatives on the markets right there in the us the imitate crucis such as hamburger meat guns or sausages. but we haven't caught before on the steep with the texture and beef. is the 1st of its time and. yes a look at some of us in the years when we go to. the steak is made of powdered pricing pure protein algae fiber and read the cheese for coloring the