Not sure if I really want to eat a 3D-printed steak, so it’s not a steak for me. A steak comes from a cow that produces animal proteins from plant-based raw materials at an average temperature of 37 degrees. Optimized for millions of years. However, there are reasonable uses for 3D-printed proteins because a cow cannot graze everywhere. And it should taste good too; the “steak” from the 3D printer.
The press release explains the new cooperation: “Steakholder Foods Ltd. (Nasdaq: STKH), a leading innovator in alternative proteins and 3D printing technologies, announced a royalties and raw materials supply agreement with Wyler Farm Ltd., a leader in alternative protein production, whereby Wyler Farm will manufacture alternative proteins on a commercial scale using Steakholder Foods’ premixes and know-how, in return for the payment of royalties from sales.
The agreement is expected to generate the company’s first commercial revenue and marks Steakholder Foods’ early transition from R&D to commercialization.
Steakholder Foods is at the forefront of transforming the alternative protein industries through its advanced technology. Founded in 2019, Steakholder Foods specializes in developing and selling 3D-printing production machines, supported by proprietary premix blends, formulated from the highest-quality raw ingredients.
Wyler Farm established in 1994 and recognized as Israel’s largest tofu producer, embodies the pinnacle of innovation in alternative protein production. The company is deeply committed to sustainability and health, offering a broad spectrum of environmentally friendly and nutritious plant-based products.”
Source: Press release by Steakholder Foods. Selected, shortened, and adapted by ‘VonNaftali’.
Picture: Plant-based hamburger by Steakholder Foods (PRNewsfoto/Steakholder Foods Ltd.)