The usage of meat has come under criticism recently, due to the rapid spread of the worldwide Coronavirus pandemic. Avid meat people are now reconsidering their eating methods, even giving up meat entirely in preference of plant-based diets. ‘Mock meats’ or even plant-based meat alternatives are also gradually increasing their popularity among conventional meat lovers. ‘Redefine Meat’ is definitely an Isreali startup currently making advances in the industry of 3D printing use of plant meats. They are one of the few pioneers within the alternative meat markets in the world.
Spanish start-up Novameat uses plant healthy proteins and a 3D printer to offer a fake steak pic.twitter.com/Lla8cDJP1H
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Redefine Meat, an Israeli company located in Tel Aviv, has been around since 2018 and already gained serious points into the plant-based meat markets. The particular driving factor behind the company is always that the alternative meat industry is growing in a rapid rate, which they hope to use within their favour. Alternative meat product sales could reach $140 billion simply by 2029, about 10% of the entire world meat market, according to Barclays.
The CEO and co-founder of Give new meaning to Meat, Eshchar Ben Shitrit, furthermore shares his plan for the company and exactly how he hopes to impact problems such as climate change. “We wish to work with increasingly more chefs around the world, more and more big distributors, and we don’t visit a reason that this cannot be on the table of everybody in every country all over the world. This is the biggest problem we encounter today as humanity and this is the greatest way to fight climate change, to provide healthier solutions and food towards the entire population of the planet.”
The organization will first market test the “Alt-Steak” at high-end restaurants this season before rolling out its industrial-scale 3D printers to meat vendors in 2021. “You need a THREE DIMENSIONAL printer to mimic the framework of the muscle of the animal,” CEO Eshchar Ben-Shitrit told Reuters. The machines to be launched the coming year will be able to print 20kg an hour and finally hundreds, at a lower cost than real meat.
Stacy Pyett, who manages the particular Proteins for Life programme at Wageningen University & Research in the Holland, said 3D printing is one technologies competing to improve alternative meat consistency, but “having new technologies … doesn’t invariably solve the flavour and flavor problem”. “I think that 3D printed meat is a really great idea. A quickly as it is going to be… as soon as the taste will be as good as regular meat I will certainly try it,” agreed Doron Zemour, waiter aged 31.
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