Jet-Eat is making vegan steak with 3D modeling technology.
The Israeli-based company is making vegan meat, specifically steaks, roasts, and stews, with the help of “proprietary meat 3D modeling, food formulations, and printing technology,” FoodIngredientsFirst reported.
The animal-free meat has the look, feel, and flavor of other animal products. In addition to being meat-free, Jet-Eat’s vegan meat also is sustainable. The company’s products are said to have a 95-percent less environmental impact than beef, FoodIngredientsFirst added. The product also has zero cholesterol and will be more affordable than traditional beef.
“Existing plant-based options can imitate ground beef for example, but beef steak is currently impossible,” Eshchar Ben-Shitrit, founder of Jet-Eat said. “Despite a lot of innovation in texture, flavor, protein ingredients and even cellular agriculture—steaks are not found yet. By using our unique technology we can bring the industry much closer to the real experience of cooking and eating meat, and especially beef.”
Ben-Shitrit says Jet-Eat is already working with chefs and butchers to help test and showcase their products in different ways, however, these experiments will be private for the next six to eight months. “Following that we intend to provide access to our products in food service, but mostly in order to expand the range of inputs for product improvement,” Ben-Shitrit added.
“Somewhere in the second half of 2020, our products will be rolled out more widely in restaurants and butchers who embrace the future of meat as being more than just an animal product.”
Other innovators in the alternative meat industry are turning to 3D technology to create plant-based meat, too.
Giuseppe Scionti, a medical scientist, recently discovered how to “bio-hack” plant-based proteins. Scionti created his process while researching how to bioprint human tissues, Food Navigator reported. The scientist is currently working on prototypes that contain a mix of rice and pea proteins. Other ingredients, such as seaweed, could be used, too.
“This new advanced technology is able to bio-hack the structure of the native tridimensional network of different plant-based molecules at the micro- and nano-scale,” Scionti said to the Food Navigator.
“[This results in] plant-based products with mechanical and textural properties in the same range as different types of fibrous animal meats, such as several types of beef, chicken, pig and rabbit meat, and fish.”
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