Print you a steak, Sir?

Amongst the many trends in the food and hospitality industry forecast to reach us this year, the 3D printed steak is one that really caught my eye.  Thanks to the plant-based ingredients, this could be one seemingly science-fiction invention that actually helps reduce our carbon footprint and reinspire our interest in alternatives to meat.

Israel-based food tech company Redefine Meat seem to be leading the charge.  They use other protein sources (like soy, wheat and chickpeas) as the ‘meat’, supplemented with things like coconut fat and beetroot juice to emulate fats and blood.  Apparently, it’s remarkably close in texture to real meat, so much so that Marco Pierre White’s London Steakhouse (amongst others) now serve it.  I’d certainly be interested to try one to see for myself.

Other trends we can – apparently – expect to see, according to a recent article by Big Hospitality  include the further rise of the flatbread (pun intended!), pimping up your sides to cater for a range of diners’ wallets and the return of the Martini.  The Martini never went away in my house but that’s one I’ll certainly drink to!

Wishing you a Happy New Year, whatever 2023 sends your way!