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The first synthetic meat ribeye is 3D printed in Israel

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The first fully synthetic ribeye of veal has recently been introduced. Their appearance? Completely appetizing.

The laboratory meat has been developing for years. What was once a millionaire eccentricity now looks like the future of meat products. There are still significant obstacles to overcome. Economic feasibility and scalability are not optimal yet. But if we base ourselves on the advances experienced in recent years, we can venture to conclude that they will be.

It is difficult to predict what awaits us for years to come. However, everything points to the fact that cattle farming could contract without the demand declining.. The volume of product necessary to satisfy the clientele could be out of the cell cultures and bioreactors of industrial buildings dedicated to the production of laboratory meat.

Flavor, suitable smell and textures have already been achieved. Synthetic lamb meat is served punctually in private tastings organized by companies in the synthetic meat sector.. Gastronomic critics who have had the pleasure of tasting it openly assure that it is indistinguishable from traditional meat.

In the case at hand, the one with the beef ribeye that has mobilized headlines in recent months, those responsible for the project are the startup company Aleph Farms and the biotechnology division Technion from the Faculty of Biomedicine and Engineering of the Israel Institute of Technology.

Aleph Farms has a extensive experience in the world of laboratory meat. Induced the perplexity of meat lovers for the first time in 2018, when he presented a cut of beef extracted from his laboratories. At that time they did not use the 3D printing food, a methodology that, on the contrary, if applied to the recently announced steak.

3D printing of food with cell cultures allows the differentiation of tissues by imitating their arrangement in butcher cuts. A) Yes, Aleph Farms ribeye has a lean body surrounded by layers of fat, infiltrated fat and other details that equate it to the steak with which we are all familiar.

This means that in the Israeli company they can now produce high-quality pieces of meat without having to slaughter animals. Something that will make vegans and vegetarians happy for ethical reasons.

The evolution of Aleph Farms has been amazing in the last three years. The business initiative has gone from a criticizable prototype to a ready-to-mass-produce product. It's more, the company has the relevant technology to develop fillets to suit the consumer. In the press release that Aleph Farms published in Medium indicate: "We now have the ability to create any type of steak and we plan to expand our portfolio of quality meat products".

One of the most interesting aspects of 3D food printing, especially in the case of laboratory meat from cell cultures, It is the possibility of customize fabrics, textures and flavors to suit the demands of each client. A) Yes, It would not be strange that in the future the meat was segmented not only by the cut and the animal of origin, but also by the fat content, the hardness, juiciness or presence of certain tissues.

The CEO of Aleph Farms, Didier Toubia, comment about it: "This achievement represents our commitment to meet the unique preferences and tastes of our consumers". The attributes of the meat could also vary between markets to better suit the needs of each region.. The possibilities are practically unlimited.

Meat Lab, or synthetic meat as it is sometimes called, presents organoleptic characteristics equivalent to the meat products we are used to. It has nothing to do with plant-based alternatives that use proteins from legumes or cereals to recreate a similar food.

The plant-based meat substitutes have been repeatedly reviled for not reaching minimum similarity standards. In fact, some influential voices within vegetarianism and veganismo recommend to those who try these products for the first time to do so assimilating that it is a completely different product, independent of animal meat. In this way, consumers are not disappointed and accept the article more easily..

So that, laboratory meat has options to dominate this market. There is a whole ecosystem of start-ups around this technology. A technology that, in addition to moving huge amounts of money, democratize meat consumption, it will reduce our environmental footprint and make the food industry more ethical and humane.

In the Californian city of San Diego (OF. UU.), BlueNalu intends to market synthetic shellfish from cell cultures. The legislation of the North American country has not yet been updated, so it is not clear if the United States Department of Agriculture and the Food and Drug Administration will give the go-ahead for commercialization..

In Silicon Valley there are many other companies with similar objectives. Aleph Farms competes in Israel with Future Meat Technologies and others. In Holland Meatable and Mosa Meat want to put their products on the supermarket shelves in 2022.

There are many companies working to revolutionize the meat market, but all their efforts could be in vain if national governments do not look at the pioneering movement of a small island country. Singapore approved the 11 March 2020 an Eat Just product based on a chicken cell culture. Under the brand GOOD Meat, this meat is supplied on a small scale to metropolitan restaurants.

The go-ahead from the Singaporean administration may be related to the strategic plan 30 by 30, whereby the government of the country wants to ensure that at least he 30% of the food consumed in Singapore is produced on its territory. To achieve this they have a demanding deadline: 2030.

Despite the initiative of the Asian nation, in the rest of the planet administrative silence is absolute. The position in EE. THE. and in the European Union it seems to point to caution. Sales plans of some companies in the laboratory meat sector may have to be postponed. It won't take long to find out.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.

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