Steakholder Foods Ltd (formerly MeaTech 3D) has filed a provisional US patent application based on the formation of layers of crosslinked tissue, with the international deep-tech food company stating that this “breakthrough methodology achieves the characteristic tender flakiness of cooked fish”.
It advises that 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 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 CEO Arik Kaufman said.
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. It aims to contribute to preserving marine ecosystems and wildlife by addressing the environmental challenges surrounding the aquaculture and fishing industries.
The company has facilities in Rehovot, Israel and Antwerp, Belgium and has recently expanded activities to the United States.
It is developing slaughter-free solutions for producing a variety of beef, chicken, pork and seafood products — both as raw materials and whole cuts — as an alternative to industrialised farming and fishing.
