Steakholder Foods Ltd. announced its innovative SHMeat and SHFish blends, designed for 3D-printing exquisite plant-based fish and steak alternatives. A recent feasibility report prepared by highly regarded consultant confirms the legal status of the ingredients, marking a significant step towards sustainable and ethical food choices. The comprehensive feasibility report confirms that all ingredients used in Steakholder Foods?

SHMeat and SHFish blends are approved for use in the United States. Each ingredient has been carefully selected to ensure compliance with food safety regulations, and they have all achieved Generally Recognized as Safe (GRAS) status. This commitment to using only GRAS ingredients underscores the company?s dedication to consumer health and safety.

Introducing SHMeat and SHFish blends: The company?s products, SHMeat Beef Steak blend and SHFish White Fish blend, are at the forefront of this innovation. These blends are crafted to mimic the taste and texture of traditional meat and fish, offering a guilt-free and environmentally friendly alternative for consumers. Expanding the Plant-Based Horizon   Steakholder Foods is not stopping there.

The development pipeline includes an exciting range of blends, such as:  SHMeat Beef Asado; SHMeat Beef Tenderloin; SHMeat Beef Flank; SHMeat Chicken Fillet and SHFish Salmon. Each blend is being carefully developed to ensure the highest quality and flavor, catering to a variety of culinary preferences. Revolutionary Production: Technologies Steakholder Foods?

production machines utilize two types of 3D technologies to mimic the texture of meat and fish: Drop Location in Space (DLS): Used for fish and seafood production, creating delicate textures that closely resemble those found in real seafood. Fused Paste Layering (FPL): Used for meat production, ensuring that the fibrous texture of meat is accurately replicated in the plant-based products. These machines are designed and built to work in traditional food factories, matching the same scale production of the industry and are designed according to food safety standards set by the European Hygienic Engineering & Design Group (EHEDG).

It should be noted that the company is actively working to ensure that the production process meets the requirements of FSMA and Good Manufacturing Practices (cGMPs) and any other required regulation, as recommended by the consultant.