Wellor decades, scientists, ethicists and technologists have debated the possibility of cultured meat, also known as lab-grown meat, among other names, as a major substitute for meat of traditional origin. Proponents say cultured meat is more ethical because it doesn’t involve the ongoing slaughter of animals, and the reduced carbon footprint is valuable in helping the world mitigate the effects of climate change. On the other hand, skeptics believe that such meat is “too artificial”, involving various chemicals and processes not found in nature. In contrast, others doubt the technology’s ability to produce at scale and achieve parity with traditional meat.
Ten years after the first lab-grown burger was eaten in London in 2013, there have been significant advances and challenges in cultured meat technology. The cell growth medium is one of the most expensive components of the process, responsible for between 55% and 95% of the cost. Companies are constantly exploring ways to lower the cost of the culture medium, which will make cultured meat more affordable and allow the industry to scale.
Another challenge is reproducing the taste and texture of the meat in the cultured product. Because food is incredibly about sensation and enjoyment, cultured meat must have a taste and texture identical to traditional meat to have any hope of becoming a true alternative and eventual replacement.
Outside of food production, 3D printing has become more popular as a manufacturing method due to its speed and ability to produce very complex shapes or geometries down to the micrometer. Because meat comes from organisms with extremely complex structures, resulting in a variety of textures, one company is working on using 3D printing to recreate pieces of meat as close to nature as possible. Steakholder Foods, an Israel-based Nasdaq-listed deep-tech food company, is working to make 3D bioprinting a viable method for commercial production by focusing on a business-to-business model to supply bioprinting equipment as well as consumables such as “inks ‘ and biomass from animal cells, to create 3D printed cultured meat. Companies like this target innovative large corporations as well as governments that want to ensure food security for their people, especially in the face of climate change.
Bioprinting has traditionally faced challenges in achieving specificity at scale and efficiency when working with hydrogels containing biological materials. To overcome these obstacles, companies have developed specialized print heads that enhance the production of edible biostructures using drop-on-demand technology within bioprinting systems. This innovative approach enables extremely precise deposition of cellular patterns.
To be able to mimic the texture, taste and appearance of traditional meat, bioprinting technology companies have developed specialized 3D printers. For example, a printer extrudes pasty materials through a narrow nozzle, creating a texture that best simulates the fibers of beef and similar meats. Meanwhile, another printer deposits drops of gel-based materials to create a three-dimensional structure that’s perfect for recreating the scaly texture of fish and other seafood. Both printers are available in two sizes: the Lite, which produces small quantities for research and development, and the Pro, which is a fully automated large-scale production system that can produce tons per month.
At Steakholder Foods, their bio-ink is made from plant-based ingredients that serve as a platform for the cultured animal cells, also known as biomass, in the printing process, which in the first half of 2023 they worked with Singapore-based company Umami Meats to bioprint its first ready-to-cook cultured fish product grouper. However, because cultured meat cells are still expensive, most 3D-printed meat products are hybrid, with a high ratio of plant-based ink to cultured biomass. This results in a comparable texture to traditional meat, but the taste is still not 100% identical.
The customer is able to control the ink-to-biomass ratio and can even start entirely plant-based before adding the biomass in the second phase. However, as the cost of cultured cells comes down, customers can add more biomass to the product, bringing the taste even closer to traditional meat.
In the future, 3D biotech meat printing companies will likely scale up their cultured beef products. More types of biomass based on different animal species are also likely to be introduced, providing consumers with greater variety. However, to achieve this, companies in this sector will need to continue to refine their 3D bioprinting technology to make it more efficient. Although people who have tried these products have responded positively, it is still an uphill battle to get the general public to accept this type of meat, so instead of selling directly to consumers, many biotech companies are looking to partner with food manufacturers who believe in their vision and have the branding and marketing capabilities to bring hybrid and cultured meat products to a larger market, ultimately revolutionizing the way food is produced.
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The views and opinions expressed herein are those of the author and do not necessarily reflect those of Nasdaq, Inc.
