Faux meat moves beyond burgers 
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Israeli start-up Redefine Meat is planning to launch its plant-based 3D-printed steak substitutes globally this year. Industrial scale printers will produce around 100kg of Alt-Steak per hour
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Composition: More than 70 sensory factors – texture, juiciness, fat distribution, feel in mouth, appearance and more – have been digitally mapped

Alt-Steak: Made out of soy and pea proteins, coconut fat and sunflower oil, along with natural colours and flavours
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Digital file drives 3D printer
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Build plate

Triple extrusion nozzles
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Build plate
Fat 
Muscle
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Multi-material food printing (MMFP): 3D printers loaded with plant-based “inks” can deliver complex layering. Printer recreates three key components of
meat – muscle tissue, fat tissue and blood

Build plate: Nozzles build additional layers as build plate is lowered. Multiple materials result in high-protein, zero-cholesterol steaks

MMFP: Allows production of different meat types and cuts – tenderloin, sirloin etc. – by simply changing digital file

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Sources: Bloomberg, Redefine Meat, Vegconomist Picture: Associated Press © GRAPHIC NEWS

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