Israeli food-tech firmMeatech在其使命中，它达到了另一个地标，以开发有机肉类产品的美味但环保的3D生物打印替代品。
在据信是同类产品的第一个生物质3D打印演示中，该公司在一次运行中设法培养了700克纯鸡肉脂肪。通过其子公司开发肉的安宁, the deposit is said to behave just like real fat, and pending approval, MeaTech now intends to produce it at a pilot plant next year, from which it will be marketed as a taste-enhancing ingredient.
Since announcing its breakthrough, the company’s shares have risen 11% from $5.30 to $5.90, suggesting that the advance has captured the attention of investors. The business initially traded on the Tel Aviv Stock Exchange, but it has since delisted, and become the first cultured meat business to trade on Nasdaq instead.
“Our short-term goal is that cultured chicken cells can be commercialized by MeaTech in strategic hybrid product development collaborations,” explains David Brandes, MD of Peace of Meat. “Today’s preliminary production success brings us one step closer to our longer-term goal of changing human diets towards more sustainable, yet equally savory, food choices.”
“Producing this quantity of pure cultured material in one run is a breakthrough towards potentially manufacturing cultivated chicken fat at an industrial-scale and cost-parity.”
A significant (albeit lardy) step
According to MeaTech, many meat consumers currently enjoy eating fully-plant-based alternatives, but find that they “fall short of replicating the meatiness” of the real thing. This is largely down to the difficulty of producing sufficient biomass for a full meal, and accurately replicating the texture and flavor of organic foodstuffs, such as beef, pork or chicken.
另一方面，使用培养的鸡肉脂肪说，只需要少量浓度约10％，以对植物性肉类菜肴产生感觉影响。这就是为什么该公司制定了计划对动物脂肪进行培养的计划，该计划提供了目前从常规养殖肉类中衍生的签名口味，香气和质地。
Dubbed ‘hybrid meat,’ this emerging food category effectively sees plant-based and cultivated meat ingredients mixed together, with the aim of creating palatable vegan-friendly meals. In a survey carried out prior to its acquisition, Peace of Meatreportedlyfound that up to 68% of respondents would likely incorporate cultivated fat into their products, results that Brandes described at the time as “eye-opening.”
布兰德斯对Vegcconomist表示：“该行业对动物福利和可持续性的影响是巨大的，但令人信服的肉食者将永久改变饮食仍然是一个挑战。”“培养的脂肪可能是缺少真正的成分，创造了真正的肉味，而植物产业对这一创新非常容易接受。”
Meatech’s plans to beef-up
With its 700-gram chicken fat haul, MeaTech has successfully demonstrated the viability of its technology for producing poultry fat and muscle cells at-scale, but its ambitions don’t stop there. In fact, since the firm went public on the Nasdaq Capital Market earlier this year, it has raised $28 million, providing it with the backing to not only获得肉和平, but ramp-up its product R&D and wider expansion.
Within itsQ2 2021 financials, MeaTech revealed that it had invested $6 million during the first half of the year, including a lump sum of $2.1 million, which was ploughed into research and development. One of the firm’s particularly-hot areas of R&D surrounds thenovel bioprinting technology它在今年早些时候获得了申请，据说在肉类替代产品生产过程中，该专利在肉类替代产品过程中产生了“出色的生物趋势控制”。
With further advances, the firm believes that the technique could enable the 3D printing of premium, thicker meat ‘cuts,’ with a higher level of resolution than is currently possible. The firm has also begun researching how to scale the bioprinting of pork, signing a non-binding letter of intent alongside food retailerTiv Ta’am上个月，考虑到这个目标。
Meatech与其新合作伙伴合作，旨在以其首席执行官Sharon Fima说的方式建立联合生产，营销和分销活动，这可能会引起“农业革命”，这使肉类“安全，丰富和可持续”。
“We intend to continue leveraging our 3D bioprinting technologies, which we believe to be the optimal technology to create structured meat tissues, such as steaks, under lab conditions,” Fima said last month. “We believe that developing additional cultured meat product lines has the potential to expand our addressable markets, generating additional revenue potential.”
3D打印的肉类市场
Over the last year, a number of other firms have also sought to capture the mass-market potential of 3D printed vegan-friendly meat alternatives.Redefine Meat, for instance, was set up in 2018, but it has recently ramped-up its commercial activities, launching itsfirst-ever ‘New-Meat’kebabs, burgers and sausages in restaurants and hotels during July.
Over in Barcelona, meanwhile, bioengineering startupNochameathas unveiled计划进入大众市场到2022年。3D printed a steakfrom rice, peas, and seaweed three years ago, the company has now developed anupgraded ‘steak 2.0’这不仅要模仿真正的文章的口味和质地，而且还将针对消费者，酒吧和餐馆销售。
Elsewhere in Israel,品尝has made similar advances in the R&D of its stem cell-derived3D printed meat tissues. Havingraised $13 million in funding通过去年在特拉维夫证券交易所（TASE）上的IPO，该公司现在已同意参加汉堡连锁店“ BBB”的飞行员，该飞行员将与产品开发和系统安装的专营权合作。
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Featured image shows a jar of MeaTech’s 3D printed chicken fat. Photo via MeaTech.
