USA—Steakholder foods, and Israeli bioprinting technology company, has sent waves in the plant-based meat industry with the introduction of two innovative 3D-printed meat blends, SHMeat and SHFish, in the United States.

These blends, which have recently received Generally Recognized as Safe (GRAS) status for all their ingredients, aim to revolutionize the way consumers perceive and consume meat substitutes.

According to Steakholder Foods, these two blends have been crafted to closely mimic the taste and texture of traditional meat and fish, providing guilt-free and environmentally friendly alternatives for conscious consumers.

The company’s CEO, Arik Kaufman, views this expansion as a pivotal moment in food technology, emphasizing their commitment to sustainability and health.

As we introduce our SHMeat and SHFish blends to the US market, we stand at the cusp of a new era in food technology,” says Arik.

The company produces the meat using two distinct methods—Drop Location in Space (DLS) and Fused Paste Layering (FPL)—to replicate the textures of both seafood and meat.

DLS focuses on creating delicate textures for fish alternatives, while FPL captures the fibrous texture characteristic of meat in plant-based products.

These cutting-edge technologies enable the production of a diverse range of textures and flavors that are claimed to rival those of conventional meat and fish products.

According to Arik, the company is actively seeking partnerships with established players in the plant-based meat and fish sector, as well as traditional meat and fish producers.

The company is also developing additional blends, including SHMeat Beef Asado, SHMeat Beef Tenderloin, SHMeat Beef Flank, SHMeat Chicken Fillet, and SHFish Salmon.

These products aim to cater to a wide range of culinary preferences and dietary needs, providing consumers with even more options for delicious and sustainable plant-based alternatives.

 

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