STEAKHOLDER FOODS REVEAL 3D-PRINTED PLANT-BASED ‘FISH’ OPTIONS

Steakholder Foods reveal 3D-Printed plant-based ‘fish’ options. Steakholder Foods Ltd has revealed its innovative SHMeat and SHFish blends, designed for 3D-printing exquisite plant-based fish and steak alternatives.

A recent feasibility report prepared by highly regarded consultant confirms the legal status of the ingredients, marking a significant step towards sustainable and ethical food choices.

A company statement said:

“The comprehensive feasibility report confirms that all ingredients used in Steakholder Foods’ SHMeat and SHFish blends are approved for use in the United States. Each ingredient has been carefully selected to ensure compliance with food safety regulations, and they have all achieved Generally Recognised as Safe (GRAS) status. This commitment to using only GRAS ingredients underscores the company’s dedication to consumer health and safety.

“The company’s flagship products, SHMeat Beef Steak blend and SHFish White Fish blend, are at the forefront of this innovation. These blends are crafted to mimic the taste and texture of traditional meat and fish, offering a guilt-free and environmentally friendly alternative for consumers.

“Steakholder Foods is not stopping there. The development pipeline includes an exciting range of blends, such as:

• SHMeat Beef Asado
• SHMeat Beef Tenderloin
• SHMeat Beef Flank
• SHMeat Chicken Fillet
• SHFish Salmon

“Each blend is being carefully developed to ensure the highest quality and flavour, catering to a variety of culinary preferences.

“Steakholder Foods’ production machines utilise two types of 3D technologies to mimic the texture of meat and fish:

• Drop Location in Space (DLS): Used for fish and seafood production, creating delicate textures that closely resemble those found in real seafood.
• Fused Paste Layering (FPL): Used for meat production, ensuring that the fibrous texture of meat is accurately replicated in the plant-based products.

“These machines are designed and built to work in traditional food factories, matching the same scale production of the industry and are designed according to food safety standards set by the European Hygienic Engineering & Design Group (EHEDG).

“It should be noted that the company is actively working to ensure that the production process meets the requirements of FSMA and Good Manufacturing Practices (cGMPs) and any other required regulation, as recommended by the consultant.

“As Steakholder Foods makes its mark in the U.S. market, we are actively seeking partnerships with like-minded companies and producers. Our goal is to collaborate with those who are already established in the plant-based meat and fish alternatives sector, as well as traditional meat and fish producers who are looking to diversify and expand their product portfolios. Together, we can lead the charge in the food industry’s evolution, offering consumers innovative, sustainable, and ethical food choices. We believe that through collaboration, we can achieve greater strides in making the future of food not only delicious but also beneficial for our planet.”

Arik Kaufman, CEO of Steakholder Foods, said:

“As we introduce our SHMeat and SHFish blends to the U.S. market, we stand at the cusp of a new era in food technology. Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health. These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet. We believe that our entry into the U.S. market is a significant step towards a future where the food we eat contributes to a healthier society and a more sustainable world.”

A company statement added:

“Steakholder Foods innovative SHMeat and SHFish blends, developed through advanced 3D food printing technologies, are pioneering a new era of culinary excellence. With our flagship products like the SHMeat Beef Steak blend and SHFish White Fish blend, we offer a symphony of taste and texture that rivals traditional meat and fish.”

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