Umami Meats and Steakholder Foods partner to create bio-printed fish fillet
As part of the strategic partnership between the two companies, Steakholder Foods customised its bio-inks, utilising grouper cells provided by Umami Meats.
Steakholder Foods’ 3D bioprinter was used to create the fish. The machine lays down layers of cells – similar to how a traditional 3D printer lays down layers of plastic – until a fully formed piece of tissue is created.
The company’s 3D bioprinters – in a process known as bioprinting – use a range of biomaterials, including proteins, polysaccharides and other organic compounds, to create living tissue.
Arik Kaufman, CEO of Steakholder Foods, described the development as “a significant milestone in the food industry”.
Unlike fully cultivated meat products that require incubation and maturation after printing, the grouper fish product is ready to cook after printing, due to Steakholder Foods' technology that allows the mimicking of the flaky texture of cooked fish – a technology that is the subject of a provisional patent application.
Kaufman continued: "We're excited to be working with Umami Meats to develop 3D-printed structured fish products that have the same great taste and texture as traditionally caught fish, without harming the environment…Having created a customised bio-ink that works effectively with Umami's cells and optimised the taste and texture to meet the high standards of consumers, we anticipate expanding our collaborations to a greater variety of species with additional partners."
Mihir Pershad, CEO of Umami Meats, added: "We are delighted to have produced the world's first whole fillet cultivated fish in partnership with Steakholder Foods. In this first tasting, we showcased a cultivated product that flakes, tastes and melts in your mouth exactly like excellent fish should. In the coming months, we intend to announce our plans for bringing this world-class cultivated fish to the market."