Steakholder Foods Ltd., (formerly MeaTech 3D: MITC), an international deep-tech food company at the forefront of the cultivated meat industry, is proud to announce that it has received approval for its patent on Physical Manipulation of Cultured Muscle Tissue in Canada.
Read: January 2023 Issue of Food InfoTech Magazine.
This patent, which has already been granted in the US, Australia, and New Zealand, covers systems and methods for applying external forces to muscle tissue, resulting in the development of high-quality complex structured meat.
The approval of this patent in Canada is another milestone for Steakholder Foods and represents a step forward in the company’s efforts to strengthen its IP portfolio. This move underlines the company’s commitment to innovation and leadership in the field of cultivated meat and is a testament to the company’s expertise in developing cutting-edge technologies that are changing the food industry.
Dan Kozlovski, CTO of Steakholder Foods: “Our patented systems and methods for physical manipulation of cultured muscle tissue have been a game changer in the cultivation of structured meat. By strengthening and enhancing the muscle tissues in a way that mimics a cow’s natural development, we are able to achieve a desired texture that drives consumer preference. This breakthrough in methodology and technology will play a crucial role in creating complex structured whole-cut meat products with the right elasticity, density, and taste. We’re thrilled to bring this innovation to the market and offer consumers a delicious, sustainable alternative to traditional meat.”
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The company is developing a slaughter-free solution for producing a variety of beef, chicken, pork, and seafood products — both as raw materials and whole cuts — as an alternative to industrialized farming and fishing. With its membership in the UN Global Compact, Steakholder Foods is committed to act in support of issues embodied in the United Nations Sustainable Development Goals (SDGs) which include strengthening food security, decreasing carbon footprint, and conserving water and land resources.
