Corporate Food Tech

Steakholder Foods Unveils New Business Model With 3D Printing

Steakholder Foods has achieved a milestone by using its 3D bio-printer to create the world's first cultivated fish fillet in partnership with Singapore-based cell-based seafood company Umami Meats

Steakholder Foods Ltd. (Nasdaq: STKH), an international deep-tech food corporation leading the cultivated meat industry, has announced a strategic shift in its business model. The company plans to offer its sophisticated 3D bio-printing technology and bio-inks to Business-to-Business (B2B) meat and cultivated meat producers. This novel approach will enable manufacturers to produce cultivated meat products that closely resemble traditional meat in taste, texture, and appearance.

The company’s core competitive advantage stems from its exceptional expertise in 3D bio-printing technology and its capability to create intricate, structured end products designed to mirror real meat. Steakholder Foods’ strategy centers around monetizing its state-of-the-art 3D printers and the necessary bio-inks that support printer operation.

Under its revamped business model, Steakholder Foods plans to offer the following:

1. 3D Bio-Printers:
Steakholder Foods’ 3D printers are engineered with cutting-edge technology designed to fabricate cultivated meat products that accurately mimic conventional meat’s texture, taste, and appearance. The company is developing two types of printer platforms:

Ready to Cook (RTC) Printer: The RTC printer, the company’s flagship product, generates a hybrid cultivated meat product composed of cultivated and plant-based ingredients. The printer employs one of two technologies—DropJet or Fusion—to produce different end products. DropJet technology, which utilizes gel-based material droplets to form a 3D structure, is ideal for creating fish and seafood products. Meanwhile, Fusion technology extrudes paste materials through a narrow nozzle to simulate conventional meat fibers accurately.

3D Printer for Incubated Products: Steakholder Foods’ innovation team is working on a printer for incubated products, like tissue-engineered steak—a highly sought-after product in the industry. This future-focused printer aims to produce fully matured, cultivated, printed meat products, creating complex fibrous tissue that closely mirrors conventional meat.

2. Bio-Inks:
Bio-inks are a crucial element of Steakholder Foods’ 3D printing technology. These inks, crafted from plant-based ingredients and cultivated cells, are formulated to ensure the production of tasty, safe, and consistent products. The company also plans to offer customization options, enabling clients to create bio-inks specific to any species they wish to produce. These bio-inks will be available for purchase alongside the 3D printers.

Arik Kaufman, CEO of Steakholder Foods, articulated the company’s vision: “By offering 3D printing production methodologies to B2B clients, Steakholder Foods has the opportunity to become a backbone supplier enabling the production of products consumers seek and expect. Our 3D bio-printing technology and customized bio-inks reflect our commitment to revolutionizing the food industry.”

Steakholder Foods’ new strategy marks a significant step forward in the cultivated meat industry, demonstrating the company’s commitment to innovation and sustainability. This venture opens up new possibilities for B2B clients and signifies a promising future for environmentally friendly and sustainable meat production.

Image provided by Steakholder Foods

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