Steakholder Foods has entered the US market with the launch of SHMeat and SHFish; blended dried extracts ready for mixing to create 3D-printed fish and steak alternatives. 

The initial blends, Beef Steak and White Fish have been developed to mimic the taste and texture of traditional meat.  

Steakholder Foods plans to expand its plant-based offerings with further blends in the pipeline, including SHMeat Beef Asado, SHMeat Beef Tenderloin, SHMeat Beef Flank, SHMeat Chicken Fillet and SHFish Salmon. The company says its plant-based blends provide ‘superior quality and flavour’ and are designed to cater to a variety of culinary preferences. 

The ingredients in its new Beef Steak and White Fish blends have been subject to a recent feasability report prepared by ‘highly regarded consultants,’ which Steakholder Foods said “confirms the legal status of the ingredients”.  

The report confirms that all the ingredients used in the blends are approved for use in the US, with each ingredient complying with food safety regulations, with all having achieved Generally Recognized as Safe (GRAS) status.  

Arik Kaufman, CEO of Steakholder Foods, said: "As we introduce our SHMeat and SHFish blends to the US market, we stand at the cusp of a new era in food technology. Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health.” 

He continued: “These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet. We believe that our entry into the US market is a significant step towards a future where the food we eat contributes to a healthier society and a more sustainable world." 

Steakholder Foods' uses two types of 3D technologies to mimic the texture of meat and fish: Drop Location in Space is used for fish and seafood production to create delicate textures that ‘closely resemble’ those found in real seafood. Its Fused Paste Layering printed is used for meat production as it replicates the fibrous texture of meat in the plant-based products. 

These machines – which Steakholder Foods began to offer to manufacturers last year – are designed and built to work in traditional food factories, matching the same scale production of the industry and are designed according to food safety standards set by the European Hygienic Engineering & Design Group. 

The company made its first private-sector commercialisation deal in February, signing a memorandum of understanding with Wyler Farm. Through the deal, Wyler Farm – one of Israel’s leading alt-protein manufacturers and the country’s largest tofu producer – acquired a Steakholder Foods printer, in a transaction valued at “several million dollars”. 

Steakholder Foods has also announed that it is seeking partnerships with companies in the plant-based meat and alt-fish sector, as well as traditional meat and fish producers ‘looking to diversify and expand their product portfolios,’ to ensure more ethical and sustainable food choices. 

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