24 July 2023 , 14:48
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Gregg Wallace will tuck into controversial lab-grown meat in a new TV show, which airs tonight.
The MasterChef star explores the future of food – and a possible answer to rising food costs – by sampling so-called ‘miracle meat’.
Made from the cells of animals but grown in a lab, its makers claim it is cheaper and tastier than its rivals.
In a trailer for Gregg Wallace: The British Miracle Meat, the 58-year-old is seen visiting a factory where the realistic-looking meat is made.
“Woah!,” he exclaims as he watches the steak-like chunks on the production line, telling viewers: “And this is where the magic happens.”
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He even gets his celebrity chef pals involved and heads to two-Michelin starred restaurant Le Gavroche in London for a taste test with Michel Roux Jr.
Telling Michel: “This is a meat I’ve never seen before”, the pair look to enjoy it as they tuck into the meat on the Channel 4 show.
Co-host Michelle Ackerley also visits Borough Market in the capital to see what the public make of the lab-grown taste.
Gregg in the factory where they make the lab-grown meat (Channel 4)The programme airs months after scientists in Newcastle revealed they had made a “game-changing” breakthrough by cooking and eating a steak entirely grown in a lab.
Made using cells extracted from a pig with no other components needed, creators say the discovery could cut agricultural emissions around the world if rolled out.
Not only are scientists able to make it look like meat, it also replicates the flavour and texture of meat.
Dr Che Connon, Professor of Tissue Engineering at Newcastle University, said it was a “huge game-changer” for the industry.
He explained: “What we have done is produce the world’s first 100% meat pork fillet steak.
“What we mean by that is that there’s no additional fillers, there’s no additional protein or plant protein or anything else to give the meat the structure, which is what has traditionally had to happen before now.”
The professor continued: “In its raw state, the steak fillet was very similar in appearance to conventional meat with fibres clearly visible.
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“On cutting the fillet, it also looked similar to raw conventional meat. The touch in terms of consistency and elasticity and, as with fresh traditional meat, had no obvious aroma while raw.
“Pan-frying, the fillet did shrink, as would be expected with high quality traditional meat. The fillet seared easily and showed the typical charring and crisping on its surface.”
Lab-grown burgers and chicken nuggets have been created by scientists in the past, but all were too expensive to make to become affordable food solutions.
Viewers will have to tune in tonight to see if the latest meat solution has any legs when it comes to cutting food prices and helping save the planet.
Gregg Wallace: The British Miracle Meat airs on Channel 4 tonight at 8.30pm