Steakholder Foods brings SHMeat and SHFish to US market

Steakholder Foods is introducing SHMeat and SHFish blends with Advanced 3D Food Printing Technologies after receiving approval from a highly regarded consultant for the ingredients of the SHMeat and SHFish blends in the United States market

A recent feasibility report prepared by a 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.

“As we introduce our SHMeat and SHFish blends to the U.S. market, we stand at the cusp of a new era in food technology,” said Arik Kaufman, CEO of Steakholder Foods. “Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health. These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet. We believe that our entry into the U.S. market is a significant step towards a future where the food we eat contributes to a healthier society and a more sustainable world.”

Introducing SHMeat and SHFish blends

The company’s flagship 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.

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 carefully developed to ensure the highest quality and flavor, catering to a variety of culinary preferences.

Revolutionary AM production technologies

Steakholder Foods’ production machines utilize two types of 3D technologies to mimic the texture of meat and fish. One is Drop Location in Space (DLS). This process, used for fish and seafood production, creates the delicate textures that closely resemble those found in real seafood. The second is Fused Paste Layering (FPL), which is used for meat production. This process ensures 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.

While making its mark in the U.S. market, Steakholder Foods is actively seeking partnerships with like-minded companies and producers. The company’s goal is to collaborate with those who are already established in the plant-based meat and fish alternatives sector, as well as traditional meat and fish producers who are looking to diversify and expand their product portfolios.