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

| | May 28, 2019
d printing of meat
This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

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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