Steakholder Foods Launches Plant-Based Salmon and Steak Alternatives in U.S.
Israeli food printing specialist Steakholder Foods has announced the launch of its 3D-printed salmon in the United States. The cell-cultivated protein mimics the texture and taste of salmon, according to the company
The US introduction follows a positive feasibility report confirming the legal status of the ingredients used, all of which have attained Generally Recognized as Safe (GRAS) status.
The SHMeat and SHFish products are designed to cater to the growing demand for environmentally friendly and guilt-free culinary options.
Steakholder Foods utilizes advanced 3D printing technologies, including Drop Location in Space (DLS) for seafood and Fused Paste Layering (FPL) for meats, to achieve realistic textures.
The process typically starts with the preparation of inks, which are made from proteins and other elements that mimic the properties of real meat. These inks are then loaded into a 3D printer, which precisely deposits them layer by layer to build the desired meat structure.
The company’s production machinery is designed to operate within traditional food manufacturing settings, ensuring compliance with international food safety standards.
Looking ahead, Steakholder Foods aims to expand its market presence by partnering with both plant-based and traditional meat and fish producers in the US. This strategic move is geared towards diversifying product portfolios and promoting sustainable food practices on a larger scale.
