“3D bioprinting technologies, initially widely recognized in medicine, are nowadays gaining popularity in producing foods such as meat,” Yusef Khesuani, co-founder of 3D Bioprinting Solutions said in a statement announcing the KFC partnership. “In the future, the rapid development of such technologies will allow us to make 3D-printed meat products more accessible and we are hoping that the technology created as a result of our cooperation with KFC will help accelerate the launch of cell-based meat products on the market.”
Printed meat could be on European restaurant menus from next year as Israeli and Spanish firms serve up realistic beef and chicken produced from plant protein. And, within a few years, the printers are likely to be available to buy so that consumers can produce their own at home.Layers of material are built up by 3D printers until there is a solid object conforming to very precise specifications. The meat can be produced either from vegetable matter or from animal cells grown in a lab. The printer uses these raw ingredients, which come in a Nespresso-style cartridge, to build up a steak or chicken fillet that tastes like the real thing.