THE ULTIMATE TASTE AND TEXTURE
Steakholder Foods possesses a competitive advantage through its advanced expertise in 3D biological printing technologies, specializing in creating plant-based inks that serve as a platform for cultivated cells. Through this, the company is able to authentically mimic the
taste, texture, and appearance of steaks, fish and more.
3D PRINTING TECHNOLOGY
Our 3D printers are based on state-of-the-art technology designed to produce 3D printed products that mimic the texture, taste, and appearance of conventional food. This is enabled through the unique printing technologies along with SH inks.
BENEFITS
The benefits of our 3D printing capabilities
SCALABILITY
High throughput 3D printing can be used to create meat structures in high accuracy at a commercial scale.
MINIMUM WASTE
The printer maximizes the use of materials and can be placed almost anywhere and produce your food, without the need for a complex supply chain.
PROCESS FLEXIBILITY
Enables different processes during printing (such as spraying solidifying materials, adhesive materials, and materials with different textures) to create a texturally complex product.
LAYERING
3D printing in layers enables layers to stand independently and connect to each other, creating sophisticated 3D structures.
FULL DATA CONTROL
Enables the printing/production of different and diverse products at the push of a button and without the need for a complex SETUP
PRECISION
Enables the creation of products that mimic real meat in terms of texture, taste, and appearance.
INKS AND SPECIES
We specialize in creating plant-based inks, for a wide range of spicies, that serve as a platform for cultivated cells.
The SH INKS are formulated from plant-based ingredients and are developed to enable the addition of the desired % of cultivated cells to create hybrid end-products.
While Steakholder Foods offers its own cultivated beef cells, our inks can facilitate third-party cells, allowing us to create a wide range of species.
FIBROUSE TEXTURES
A distinct fibrous texture is needed to create beef, chicken, and similar species. These SH Inks are uniqly designed to fit the 3D printing process of the Fusion technology, enabling the ultimate fibrouse texture we desire.
FLAKY TEXTURES
A distinct flaky texture is needed to create fish and seafood products. These SH Inks are uniqly designed to fit the 3D printing process of the DropJet technology, enabling the ultimate flaky texture we desire.
END PRODUCTS
Our 3D printing capabilities have led us to develope two types of end products.
READY TO COOK (RTC)
hybrid cultivated meat and fish products made from plant-based and cultivated ingredients.
The unique printing process gives the product its fibrous texture.
FULLY MATURATED
A fully maturated-cultivated 3D printed meat product.
Requires live cells that grow, differentiate and mature to form complex fibrous tissue to mimic the texture and taste of conventional meat.