THERE'S NO SUCH THING AS QUALITY:

Barcelona is a world hub for research in haute cuisine and 3D printing. Now, a scientist named Giuseppe Scionti has brought both elements together by creating an alternative to meat that can be printed out. His "steaks" are made entirely of plant-based ingredients, and manage the difficult feat of imitating the texture of meat, if not quite the look.

A 31-year-old researcher from Milan who specializes in biomedicine and tissue engineering, Scionti has spent three years developing his creation at the Polytechnic University of Catalonia (UPC).

He sees his idea as a way to reduce the impact of animal agriculture, and also wants to present the project to the World Food Organization because the meat could be produced with specific properties to combat malnutrition.

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