Celebrity chef Marco Pierre White will sell 3D-printed vegan fake steaks in his UK restaurants for £20 to £30.
The 59-year-old plans to stock up on plant-based products from Israeli firm Redefine Meat, which uses 3D-printing technology to replicate the taste of beef and lamb.
Combined with artificial intelligence, the process aims to produce steaks that resemble the muscles of an animal.
The products, which are made from soy and pea protein, beetroot, chickpeas and coconut fat, will be distributed across 22 steakhouses and three London restaurants.
Mr White told The Telegraph: 'When I first tasted Redefine Meat, I was mind-blown.
'The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus.'
The vegan steaks will be sold for around £20 to £30, falling within the same range as the restaurant's £28.95 fillet steak, £26.50 sirloin steak and £28.50 ribeye steak.
Redefine Meat first unveiled its 3D-printed vegan steak in June 2020, saying it would roll it out across European restaurants this year and at supermarkets in 2022.
Eshchar Ben-Shitrit, the company's CEO and co-founder, previously told The Media Line: 'This is the world’s first 3D-printed steak that can really pass the test of what is a steak.
'We’ve reached a milestone because we can print steaks on a large scale and the taste and texture are amazing.
'Until now, nobody had this kind of printer and we developed it in the past two years.'
It follows Milan-based researcher Giuseppe Scionti producing 3D-printed vegetarian steaks and chicken in 2018, using protein powder from rice or peas and components of seaweed.
Using CAD software Mr Scionti designed a programme to turn the food products, which are inserted into a machine using a syringe, into a long micro-filament which is then shaped into a steak.
He said chefs were 'interested in something that looks like a steak but tastes like a mushroom'.
The scientist previously told MailOnline: 'We ate them with multiple journalists, and they thought that the plant-based prototypes possessed a animal meat-like texture.
'The taste of the first prototypes is good, but it doesn't mimic the taste of animal meat, yet.
'However, that does not worry me, because the technologies to imitate the taste of animal meat have already been developed in the last years, while the main challenge for me was to obtain the animal meat-like consistency and texture, which was not invented yet.
'There is a great demand for hamburgers in the US, but in the Mediterranean area we usually prefer to eat a piece of actual fibrous meat, and not just products derived from minced meat.'
Earlier this year, Israeli company Aleph Farms also revealed a 3D-bioprinted ribeye made with real cow cells, saying it is completely cruelty and slaughter-free.
The company explained that the harvesting of cells is no more painful or invasive than a human doing a cheek swab.
Cows that give their cells to the process are not killed, but the product is real meat, posing a conundrum for some vegetarians who choose the diet because of their environmental or animal cruelty concerns.
Aleph claimed the lab-grown meat offers the same delicious and juicy attributes as an authentic ribeye bought from a butcher.
CEO Didier Toubia said at the time: 'We recognise some consumers will crave thicker and fattier cuts of meat.
'This accomplishment represents our commitment to meeting our consumer’s unique preferences and taste buds, and we will continue to progressively diversify our offerings.'
This article has been adapted from its original source.
© Associated Newspapers Ltd.