Israeli researchers were able to grow the first full-laboratory steak, using three-dimensional bioprinting technology and non-engineered meat cells.
According to the researchers responsible for the fracture, the engineered steak contains muscle and fat, and has the same look, taste and smell as a regular cut of beef obtained from slaughter.
Aleph Farms developed the steak in partnership with Dr. Shulamit Levenberg, senior consultant in the company and dean of the Department of Biomedical Engineering at the Israel Institute of Technion Technology.
“This is an important milestone in technological development and in our mission to be diverse [lab-grown] meat, ”said Dr. Levenberg. “This achievement has been made possible thanks to overcoming the technological hurdles that have previously plagued us.”
The steak itself is based on three-dimensional biofilm, a process in which natural animal-derived cells are grown in a specific substrate, which then circulates the cells in a way that stimulates them. to produce building blocks of cutting fabric.
The researchers then take control of the way the cells interact with the material created, allowing the company to print a steak in a thick, textured cut. and any taste.
“This is a remarkable development for the company that has artistically realized the scientific knowledge of our team,” said Didier Toubia, the company’s founder and CEO.
“I get to work with some of the best people in the world in this field. We know there are consumers today who prefer thicker and fatter cuts. Custom breaches represent our commitment to consumers’ unique preferences and tastes, “said Toubia.
“In my view, these developments are a major leap in achieving our vision – to be a leading player in transforming the global food system, towards a fairer, safer and more sustainable world. “
Reuters contributed to this report