Famous chef Marco Pierre White has joined forces with Redefine Meat, an Israeli plant-based meat company. The British chef dubbed “the first celebrity chef” will incorporate Redefine Meat’s 3D printed steak onto his menu at his Plymouth restaurant at the Crowne Plaza Hotel.

The restaurant is the first in the city to use this new product, which customers reportedly have thought was real meat. Redefine Meat offers plant-based products with the same look, taste, and texture as meat.

Redefine Meat launched in 2021 in Israel and “makes meat that is delicious, good for the environment, and kind to animals.” The company uses 3D printing to build plant proteins in the same shape, taste, and texture as real meat.

Eshchar Ben-Shitrit, chief executive and co-founder of Redefine Meat, said, “Most of the crops produced go to animal feed. We have a genuine solution that today, not in 2030, preserves all the culinary aspects of meat we know and love, but eliminates cattle as a means of production.”

Chef White is increasing the number of plant-based dishes in his restaurants as the demand rises. Plant-based living is becoming incredibly popular, and finding products is much easier than it used to be.

A plant-based diet can improve health, help the environment, and is cruelty-free. It is a simple switch, and companies like Redefine Meat make it even easier for people to start the transition.

White wants his menu to reflect the demands and current ways of living of each of his customers. He said, “There is a place for all types of menus and the increase in plant-based dishes reflects what more and more customers now want.”

He continued, “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. Redefine Meat’s products expands the plant-based industry beyond minced meat products to whole muscle cuts while giving you all the sustainability and health benefits of plant-based without the compromise on taste and texture.”

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