Steakholder Foods unveils 3D bio-printing business model

Steakholder Foods has announced that it has focused its business model to target B2B meat manufacturers and cultivated meat producers, by offering manufacturers the ability to produce a cultivated meat product that aims to closely mimic the taste, texture, and appearance of traditional meat. The company intends to monetize its 3D printers and bio-inks that are needed to support printer operation.

The company's competitive advantage lies in its top-of-the-line expertise in 3D bio-printing technology and its ability to create highly–sophisticated, structured end products that aim to closely mimic real meat in terms of taste, texture, and appearance.  

In accordance with Steakholder Foods' new business model, the products it plans to offer 3D bio-printers and its bio-inks.

The company's 3D printers are state-of-the-art technology designed to produce cultivated meat products that mimic the texture, taste, and appearance of conventional meat. The Company is developing two types of printer platforms: a Ready to Cook (RTC) printer; and a 3D printer for incubated products.

The flagship product, the RTC printer, produces a hybrid cultivated meat product made from a mixture of cultivated and plant-based ingredients.

Steakholder Foods plans to offer lab- and industrial-scale printers using one of two types of technology to produce different end products. DropJet technology, based on drops of gel-based materials to create a 3D structure, is ideal for producing fish and seafood products, while for all other meat products, Fusion technology extrudes paste materials through a narrow nozzle, enabling the creation of fiber texture that best simulates conventional meat fibers.

The company's innovation team is developing a 3D printer for an incubated product, such as tissue-engineered steak, considered the holy grail of the industry. This printer is expected to be a future value proposition for the Company when economies of scale support a market for fully cultivated products. This printer is designed to produce a fully matured, cultivated, printed meat product, which will require live cells to grow, differentiate, and mature, forming complex fibrous tissue that resembles the texture and taste of conventional meat.

Bio-inks are an integral part of the company's 3D printing technology. Steakholder Foods' bio-inks are made of plant-based ingredients and cultivated cells. They are developed to ensure the production of tasty, safe, and consistent products. The Company plans to offer customization options intended to allow clients to create bio-inks for any type of species they would like to produce, tailored to their specific needs and preferences. The bio-inks will be available for purchase alongside the 3D printers.

"By offering 3D printing production methodologies to B2B clients, Steakholder Foods has the opportunity to become a backbone supplier that enables the production of products that consumers seek and expect," stated Arik Kaufman, CEO of Steakholder Foods. "Our 3D bio-printing technology and customized bio-inks reflect our commitment to revolutionizing the food industry."