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Company files patent for 3D printing flakiness of cooked fish

Steakholder Foods achieved texture using proprietary 3D printing technology and bio-inks.

Steakholder Foods (formerly MeaTech 3D), an international deep-tech food company at the forefront of the cultured meat industry, recently announced that it has filed a provisional U.S. patent application based on the formation of layers of crosslinked tissue. This breakthrough methodology achieves the characteristic tender flakiness of cooked fish. 

The structure is formed from several layers, to give the flaky texture with loose bonding between adjacent layers. This creates the unique structure of the fish. The new approach, with the company’s 3D printing technology, will allow the production of a wide variety of seafood, species and cuts. The provisional patent puts the company on a path toward leadership in the field of structured cultivated fish production.

Steakholder Foods believes that cultivated fish has the potential to help reduce anticipated supply-side shortages due to climate change, overfishing and ever-increasing consumer demand. The company aims to make a valuable contribution to preserving marine ecosystems and wildlife by addressing the environmental challenges surrounding the aquaculture and fishing industries.

Arik Kaufman, chief executive officer of Steakholder Foods, commented, “The filing of this provisional patent application is another significant step forward in our ability to 3D print a wide variety of species. We are passionate and committed to using our technological versatility to make both the terrestrial and marine animal protein industries more sustainable.”

Steakholder Foods maintains facilities in Rehovot, Israel and Antwerp, Belgium and has recently expanded activities to the U.S.

TAGS: Business
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