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From lab-grown burgers to 3D printed steak, here’s why alternative meat is mainstream in 2019

| | May 28, 2019

As the sustainability agenda rises in the food industry, innovators are increasingly looking at ways of swapping out meat for a plant-based counterpart. FoodNavigator explores three innovations in the sector: microalgae omega-3, scalable mycoprotein, and 3D printed steak. 2019 will be remembered as the year that meat alternatives hit the mainstream.

Israel start-up Redefine Meat has developed 3D printing technology to create a healthy and sustainable meat-free steak. The product aims to recreate the complex experience of eating meat, including taste, texture, and cooking properties.

Eschchar Ben-Shitrit founded the company when after becoming vegetarian, he delved into the environmental impacts of industrial meat production.

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Ben-Shitrit aspires to offer consumers the same experience as eating steak – a product he described as the “most simple food you can imagine”. ​And in cooking terms, this is largely true. Steak is traditionally placed on a grill, and fried for a few minutes on either side. In a plant-based format, “this is what I am aiming for,” ​he continued …. “We have built a very simple version of this machine and are now working on the first version for industrial 3D printing,” ​Ben-Shitrit explained.

Read full, original article: From microalgae to 3D printed steak: ‘The future is meatless’

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