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It is not an exaggeration to say that in the last two years the world has seen some extraordinary advances in alternative production methods of meat. If a decade ago phrases like “3D printed vegan meat” or “meat 3D printed in Space” sounded like a futuristic fiction, today it’s not only imaginable but it is actually happening. As the world is facing an environmental crisis and natural resources are depleting fast, sustainability is not just a selling point anymore but a vital business strategy. Therefore, the last couple of years a growing number of companies have started to invest in the development of 3D printed meat alternatives. With Redefine Meat unveiling the world’s first Alt-Steak a few days ago, let’s review the latest advances in 3D printed meat by taking a look at the hottest developments of the sector.

Redefine Meat: selling printers, not steaks
On June 30, 2020 Redefine Meat unveiled the world’s first plant-based Alt-Steak and announced that market testing at select high-end restaurants will start later this year. Created using Redefine Meat’s patent-pending 3D meat printing technology, the company’s Alt-Steak products have the texture, flavour, and appearance of beef steak and can be produced at the right cost to enable large-scale production.

After consulting with leading butchers, chefs, food technologists and taste experts, Redefine Meat was able to digitally map more than 70 sensorial parameters into its Alt-Steak products, including premium beef cuts’ texture, juiciness, fat distribution and even mouthfeel. Layer by layer, the company’s proprietary industrial-scale 3D food printers create the Alt-Steak products using Redefine Meat’s Alt-Muscle, Alt-Fat, and Alt-Blood plant-based formulations. By printing with multiple materials, Redefine Meat can create sustainable, high-protein, no-cholesterol steaks that look, cook, and taste like beef.