It looks just like steak, but in fact it is a totally vegetarian, soya-based dish. TU Delft researcher Georgios Krintiras is working on a machine that transforms soya proteins and gluten into a food that has the structure of meat. His method, Couette cell technology, has promise but is proving a challenge to upscale. Some €3 million is needed to build a bigger prototype. Investors have already shown an interest and Krintiras expects his ‘steaks’ to reach supermarket shelves within two to five years.