Steakholder Foods Ltd., an international deep-tech food company at the forefront of the cultivated meat industry, has focused its business model towards catering to B2B meat manufacturers and cultivated meat producers, providing them with the means to create a cultivated meat product that closely emulates the sensory qualities of conventional meat, including taste, texture, and appearance.
Read: May 2023 Issue of Food InfoTech Magazine.
The company’s primary revenue stream is derived from the sale of 3D printers and bio-inks, which are essential for the smooth functioning of the printers.
Steakholder Foods possesses a distinct competitive edge through its exceptional proficiency in 3D bio-printing technology, enabling the creation of intricately designed final products that strive to closely replicate the sensory characteristics of genuine meat, encompassing taste, texture, and appearance.
Aligned with Steakholder Foods’ revised business model, the company intends to provide a range of products that correspond to its new approach:
- 3D bio-printers
Steakholder Foods has developed cutting-edge, state-of-the-art 3D printers that are specifically engineered to manufacture cultivated meat products, replicating the texture, taste, and appearance of traditional meat. Currently, the company is working on the development of two distinct printer platforms:
Ready to Cook (RTC) printer
Steakholder Foods’ flagship product, the RTC printer, produces a hybrid cultivated meat product by combining cultivated meat with plant-based ingredients, resulting in a unique offering.
Steakholder Foods has outlined its plans to provide both lab-scale and industrial-scale printers, employing two distinct technologies to manufacture a diverse range of end products. DropJet technology, utilizing droplets of gel-based materials to construct a three-dimensional structure, is specifically suited for the production of fish and seafood products, while for all other meat products, Fusion technology utilizes a narrow nozzle to extrude paste materials, allowing for the production of fiber texture that closely mimics the natural fibers found in conventional meat.
3D printer for incubated products
The innovation team at Steakholder Foods is currently working on a 3D printer specifically designed for a revolutionary product, like tissue-engineered steak, considered the holy grail of the industry. The Company envisions this printer as a promising future investment once economies of scale facilitate a market for fully cultivated products. Its purpose is to manufacture a completely developed, cultivated meat product, necessitating the growth, differentiation, and maturation of live cells. These cells will form intricate fibrous tissue that remarkably emulates the texture and flavor of conventional meat.
- Bio-inks
The Company’s 3D printing technology relies heavily on bio-inks as a fundamental element. Steakholder Foods formulates their bio-inks using a combination of plant-based ingredients and cultivated cells. These bio-inks are carefully designed to guarantee the creation of delicious, safe, and consistently high-quality products. The Company plans to provide customization options that enable clients to develop bio-inks for a wide range of species they wish to produce. These bio-inks will be tailored to meet their specific requirements and preferences. To facilitate this, Steakholder will offer the bio-inks for purchase in conjunction with the 3D printers.
Arik Kaufman, CEO of Steakholder Foods said, “By offering 3D printing production methodologies to B2B clients, Steakholder Foods has the opportunity to become a backbone supplier that enables the production of products that consumers seek and expect. Our 3D bio-printing technology and customized bio-inks reflect our commitment to revolutionizing the food industry.”
