Steakholder Foods Ltd. a leading innovator in alternative proteins and 3D printing technologies, has announced the signing of a Memorandum of Understanding (MoU) with Vegefarm Co. Ltd., a prominent Taiwanese food company, for the sale of its MX200 3D printer and accompanying raw materials. This deal marks a major step in Steakholder Foods’ expansion into the Asian market, aligning with the growing demand for innovative plant-based products.
Under the MoU, Steakholder Foods would provide Vegefarm with the MX200 printer, powered by its advanced Fused Paste Layering (FPL) technology, and plant-based premixes designed to create high-quality meat alternatives. The Industrial Technology Research Institute (ITRI), a leading Taiwanese research institute, will support the adaptation of Steakholder Foods’ product for the Taiwanese market while Vegefarm will take on the role of commercialization, managing the production and distribution of these products, utilizing its established market presence to drive adoption and sales.
“We are excited to enter this commercial phase with Vegefarm and to have the support of ITRI in adapting our innovative technology for Taiwan. This deal is a testament to our commitment to providing scalable, high-quality plant-based solutions globally, and we look forward to seeing these products thrive in the Asian market through Vegefarm’s distribution channels.”
Arik Kaufman, CEO, Steakholder Foods
Steakholder Foods is at the forefront of transforming the alternative protein industries through its advanced technology. Founded in 2019, Steakholder Foods specializes in developing and selling 3D-printing production machines, supported by proprietary premix blends, formulated from the highest-quality raw ingredients. These innovative tools are designed to help manufacturers of all sizes efficiently produce foods that meet and exceed consumer expectations for taste, texture, and appearance and offer a safe and sustainable alternative to industrialized meat and seafood production.
Steakholder Foods’ expertise in creating alternative protein products that replicate the complex textures of traditional meats such as beef steaks, white fish, shrimp, and eel. The company is also exploring the integration of cultivated cells, preparing for future advancements in food technology.