A truly convincing dupe for animal proteins — steaks, chicken breasts and fish fillets — is a holy grail for food companies.
For decades, scientists have pressed various substances into shapes approximating animal flesh, from faux bacon to Tofurky to Impossible Burgers, using ever-advancing technologies. Some do it in the name of health, others to create protein sources that reduce the suffering of animals or the immense environmental toll of industrial meat production. The latest frontier for the category is 3D printing: Israel-based brand Perfecta Foods recently launched in grocery stores in the United States, promising convincing plant-based versions of popular cuts of meat, all made by printers.
