REHOVOT, ISRAEL – International food company, Steakholder Foods Ltd., announced it was granted a patent by the United States Patent and Trademark Office for systems and methods to apply external forces to muscle tissue resulting in the development of complex structured meat.
The patent grant adds to Steakholder’s portfolio of patents which includes similar grants from earlier in the year in Australia and New Zealand.
“We are thrilled to have the first of our many patent applications granted in one of the largest potential markets for alternative meat in the world, while strengthening our global IP in such a short time,” said Arik Kaufman, chief executive officer of Steakholder Foods. “This achievement is a testament to the incredible talent, ingenuity and collaborative spirit of our engineering and biology teams.”
A significant challenge to producing cultured meat is enabling the muscle tissue to mature with an enhanced fibrous texture that results in a mouthfeel with the right elasticity density and taste, to more closely emulate the characteristics of conventional meat.
Research shows taste in cultured meat is easier to adjust than texture, a characteristic that drives consumer preference. The new US patent signifies a breakthrough for Steakholder regarding the methodology and technology used to “exercise” muscle tissue to achieve a desired texture — similar to the natural muscle development that occurs when animals actively eat and move around.
The company said its ability to improve the texture of cultured tissue without having to resort to the use of hydrocolloids, a class of ingredients commonly used in the development of food structure, gives Steakholder an advantage over competitors.