Have you ever considered the possibility of consuming meat ‘created’ in 3D, that is, made by means of a 3D printing? Well, an Israel-based company seems to have accomplished the impossible.
- Is it possible to ‘print’ a fillet by means of a 3D printer? Everything seems to indicate yes!
- An Israel-based company has managed to achieve the feat, using the culture of an animal tissue
- This invention does not yet have the approval of the health authorities in the United States and Israel, but it is expected that it will be available very soon
According to the Bloomberg portal, an Israel-based company has unveiled an unprecedented feat. It is about the 3D printing of a Rib-Eye cut fillet, which was managed to ‘print’ by means of the culture of an animal tissue.
The announcement draws attention to future plans that could continue based on this achievement, since it is believed that this type of experiment could mean a great step towards the cultivation of meat in laboratories.
At the moment, although the results are considered favorable, the company still does not have the approval of the health authorities of the United States and Israel, so there is still a long way to go towards its commercial launch.
According to data presented by Bloomberg, protein alternatives have seen an increase in popularity, which has led multinationals to find a way to incorporate these options into the market.
Thus, Aleph Farms has worked on a new 3D bioprinting technology, which uses cells from living animals, allowing the generation of complete muscle sections and increasing the options available on the market.
“Cultured meat” has already become an ambitious project on which several companies around the world have focused their efforts; such is the case of the BlueNalu company.
The San Diego-based company has announced that it is about to venture into an alternative seafood option in the second half of 2021.
For their part, companies Future Meat Technologies, Meatable and Mosa Meat, originally from Israel and the Netherlands, respectively, have a goal of producing cultured meat by 2022.
Perhaps one of the weaknesses found in this type of project is the lack of regulation that companies have.
Given this, last December the Prime Minister of Israel, Benjamin Netanyahu, became the first authority to test cultured meat. At the same time, in Singapore, the authorities authorized the marketing of this type of meat.
At least in U.S, the FDA has not given a tentative date of when the public could have access to the product.
But how does the process work? According to experts, live cells that are incubated in a matrix are imprinted, which allows these, when growing, to acquire the texture and qualities of real meat.
By having a vascular system similar to that of a real animal, the cells and nutrients combine to result in a steak with a shape and structure similar to the conventional one, both before and after cooking.
In this regard, the CEO of Aleph, Didier Toubia, said that “They are not just proteins. It is a complex and exciting product. “
A specific difference between a conventional steak and a cultivated one is that the latter can be served without garnishes or accessories, and can be adapted to the particularities of each region in which it is served.
“With cows, breed plays an important role, but quality comes from feed. The same goes for our cultured meat. We control the cultivation process, and we can design meat for a specific market, adjusting the amount of collagen, tissue and fat to suit specific requirements. The idea is not to replace traditional agriculture, but to build a second category of meat ”, concluded Toubia.
In addition to meat ‘printed’ in 3D, what other alternatives exist for the consumption of meat?
Cultured meat 3D printing is an option that experts consider viable; however, there are also some alternatives that may be available on the market very soon.
In recent months, a group of scientists and designers teamed up to venture into the food industry with a revolutionary experiment.
In it, those involved designed a project in which people have the power to “grow” their own flesh; this, through the use of a kit that combines cells and human blood.
The basis of this experiment is to make a serious questioning of feeding practices and the fundamentals of the meat industry.
Ouroboros Steak, the experiment in question, aims to ‘grow’ human meat starting from the use of each person’s own cells, which feed on serum from donated blood.
Like 3D ‘printed’ meat, this experiment also aims to produce a food alternative to animal protein, which does not cause harm to the environment and is friendly to all eating styles.
According to scientist Andrew Pelling, who was in charge of the development of Ouroboros Steak in conjunction with Grace Knight and Orkan Telhan, “Fetal bovine serum costs large amounts of money and animal lives”; He added that “While some laboratory-grown meat companies claim this issue has been resolved, to our understanding no independent or peer-reviewed study has validated these claims.”
Pelling said, “As the lab-grown meat industry continues to grow, it is important to develop designs that expose some of its complications to see beyond your expectation.
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