Steakholder Foods Ltd. announced that it was granted a patent by the United States Patent and Trademark Office for systems and methods to apply external forces to muscle tissue that result in the development of high-quality complex structured meat. This patent grant is a major boost to Steakholder Foods' patent portfolio, following similar grants earlier this year in Australia and New Zealand. One of the main challenges of producing structured meat from cultured cells is to enable 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 has shown that while taste can be adjusted relatively easily, it is the texture of meat, which is a more complex undertaking, that drives consumer preference. This patent represents a breakthrough with regard to the methodology and technology being used to "exercise" muscle tissue to achieve a desired texture — similar to the natural muscle development that occurs when animals roam or graze. The company's 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, is a major advantage over its competitors.