REHOVOT, ISRAEL – Food-tech company, Steakholder Foods Ltd. (formerly MeaTech 3D) hosted its first tasting event in the United States at San Francisco’s Gallery 308 on Nov. 17. The event included a demonstration of the company’s 3D, steak printing capabilities.
Texas cattle provided the bovine cells used to produce beef for meat canapés, such as beef steamed buns, grilled beef kababs and Thai spicy beef lettuce wraps for guests to sample. Steakholder Foods believes that hybrid products will change the industry and help make inroads for the company’s whole-cut cultivated meat products.
The event also provided the opportunity for guest to 3D print personalized steaks with a choice of three different cuts (entrecote, sirloin, and picanha) with three different fat ratios.
The event included a panel discussion with industry leaders entitled “The Future of Food and Our Planet,” that featured Michael Selden, co-founder and chief executive officer of Finless Foods; Bruce Aidells, chef and founder of Aidells Sausage; Adam Bergman, global head of AgTech Investment Banking at Citi; and Arik Kaufman, co-founder and CEO of Steakholder Foods.
“This event was an exciting milestone showcasing our patented 3D bio-printing capabilities and offering industry leaders a taste of our hybrid products in one of our key target markets,” Kaufman said. “After the recent movement by the FDA toward initial approval of cultivated meat, we are especially proud to be the only publicly traded cultivated meat company in the US where we've recently initiated business development and marketing efforts. With the use of cultivated fat, I believe that our hybrid products will flip the script in the meat substitute industry, giving consumers more sustainable choices that are both delicious and less processed. We were honored to host key industry players at this amazing event and invite everyone to join our community of ‘steakholders’ in the future of sustainable meat production.”