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Accomplishing Intricate Texture with Precision Layers: 3D Printed Eel by Steakholder Foods

Accomplishing Intricate Texture with Precision Layers: 3D Printed Eel by Steakholder Foods 3d printing, alternative proteins, business, cultivated seafood, Fats & oils, fish and savoury ingredients, Flavours and colours, food safety, food tech, Innovation and NPD, meat, plant-based, Proteins, seafood alternatives, Sustainability Food and Beverage Business

Steakholder Foods (formerly MeaTech 3D) specializes in developing meat alternatives. The Israeli start-up is a pioneer in cell cultivation technology and is the first and only cultivated cell developer listed on the Nasdaq Stock Market. Additionally, the company is working on 3D printing technology to create meat and fish products using plant- and/or cell-based ingredients.

One of the company’s latest achievements is the launch of a plant-based 3D printed eel, representing an ‘industry first’. CEO Arik Kaufman expressed that their proprietary ‘DropJet’ technology is responsible for achieving a texture that mimics real meat.

The technology offers the ability to create ‘real’ meat texture using plant-based materials and/or cultivated cells. According to Kaufman, the 3D printing technology provides complete digital control over the product’s 3D modeling, texture, flavor, and nutritional values. It can produce a variety of products with high throughput.

The eel alternative, developed using plant-based ingredients, is designed to mimic the texture and flavor of conventional eel. The company’s goal is for the product to offer nutritional values on par with real eel.

While the eel product currently uses plant-based ingredients, the company plans to incorporate cultivated eel cells in the future as economics of scale allow for more price-competitive development.

The company remains committed to cultivated meat, offering a 3D printing technology and ink (made from both plant-based materials and cultivated cells) to its B2B clients. This approach allows partners to benefit from innovative technology to produce plant-based meat and fish products with superior quality and potential cost advantages.

In commercializing the new product, Steakholder aims to help customers mass-produce its 3D printed eel alternative at a competitive price range, addressing the cost challenges associated with the current global prices of eel.

The need to develop a sustainable alternative is evident in light of the declining eel stocks and the challenges associated with farming eel. The company’s plant-based eel is being developed with the Asian and Japanese markets in mind, catering to the increasing demand for eel, while also offering a more sustainable solution.

Steakholder Foods’ plant-based eel alternative product is the latest development in a series of advances in cell cultivation and 3D printing technology. The company’s innovation journey has expanded to include poultry, seafood, and pork, and has involved acquisitions and collaborations in the alternative protein space.

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