Israel-based deep tech company Steakholder Foods has unveiled its 3D bio-printing business model targeting B2B cell-based meat producers.

The company announced that it has focused its business model to target B2B meat manufacturers and cell-based meat producers, by offering manufacturers the ability to produce a cell-based meat product that aims to closely mimic the taste, texture and appearance of traditional meat.

Steakholder Foods competitive advantage lies in its expertise in 3D bio-printing technology and its ability to create sophisticated, structured end products that aim to closely mimic real meat.

Arik Kaufman, CEO of Steakholder Foods, said: "By offering 3D printing production methodologies to B2B clients, Steakholder Foods has the opportunity to become a backbone supplier that enables the production of products that consumers seek and expect. Our 3D bio-printing technology and customised bio-inks reflect our commitment to revolutionising the food industry."

The company is developing two types of 3D bio-printer platforms, the Ready to Cook (RTC) printer and the 3D printer for incubated products.

The flagship product, the RTC printer, produces a hybrid cultivated meat product made from a mixture of cultivated and plant-based ingredients.

The 3D printer for incubated products – such as tissue-engineered steak – is expected to be a future value proposition for Steakholder Foods when economies of scale support a market for fully cultivated products. This printer is designed to produce a fully matured, cultivated, printed meat product, which will require live cells to grow, differentiate and mature, forming complex fibrous tissue that resembles the texture and taste of conventional meat.

The company plans to offer lab- and industrial-scale printers using one of two types of technology to produce different end products. DropJet technology – based on drops of gel-based materials to create a 3D structure – is designed to produce fish and seafood products. For all other meat products Fusion technology extrudes paste materials through a narrow nozzle, enabling the creation of fibre texture that best simulates conventional meat fibres.

Bio-inks are a vital part of Steakholder Foods’ 3D printing technology and are made of plant-based ingredients and cultivated cells. They are developed to ensure the production of tasty, safe and consistent products, and the company plans to offer customisation options to allow clients to create bio-inks for any type of species they would like to produce, tailored to specific needs and preferences.

The latest update follows Steakholder Foods' announcement in April that it was participating in Wilk Technologies' strategic investment round. The deal saw Steakholder Foods purchase ordinary shares in Wilk for $450,000 at a 15% discount below their 45-day average closing price, resulting in a 2.5% ownership stake in Wilk.

Additionally, Steakholder Foods said it aims to identify business opportunities with Wilk, including strategic cooperation on its proprietary biology and printing technologies.

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