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Biotech Businesses

3D-Printed Plant-Based Steaks Could Arrive In 2021 (engadget.com) 153

Posted by BeauHD from the what-to-expect dept.
In 2021, Israeli startup Redefine Meat plans to launch a 3D printer that will allow customers to produce plant-based flank steak at home. Engadget reports: Redefine Meat says that through 3D printing, it's able to create plant-based meat with the same "appearance, texture and flavor of animal meat," according to its website. Texture specifically seems to be the 3D printer's hallmark achievement. "You need a 3D printer to mimic the structure of the muscle of the animal," Redefine Meat CEO Eshchar Ben-Shitrit told Reuters.

3D printing differs from other methods companies have used for reproducing meat taste and texture. Both Impossible Foods and Beyond Meat use combinations of plant-based proteins, oils and binders, like methylcellulose and potato starch, to achieve a realistic texture for their ground beef and patties -- though the texture of ground beef is arguably easier to achieve than that of steak. Atlast Food uses mushroom fibers to emulate animal tissue in its meatless bacon.
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3D-Printed Plant-Based Steaks Could Arrive In 2021 More

3D-Printed Plant-Based Steaks Could Arrive In 2021

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  • ...but won't.

  • I wonder whatâ(TM)s the point of printing a steak when the raw material itself is already edible. There is likely million ways to prepare it. Or, will there be a DRM system where the printer removes some deadly component from it?

    • Re: (Score:3, Interesting)

      by Camembert ( 2891457 )
      I eat a vegetarian burger once per 2 weeks . Sometimes the Impossible burger, sometimes the Beyond burger. impossible Burger is the most convincing one
      I like the taste of meat yet I appreciate that these plant based alternatives have a far lower environmental impact.
      Currently they are not exactly healthier than meat. There may be no cholesterol, but they are quite oily to make them tasty enough. I assume that the brands are working on a lighter future generations of these products. Even so, they are notic
      • What about additives in those brands? I haven't tried those, though I had a few other fake meats that tasted not quite like meat, but were tasty enough in their own right. But like most heavily processed foods they have a lot of additives and tons of salt in them.

        • What about additives in those brands? I haven't tried those, though I had a few other fake meats that tasted not quite like meat, but were tasty enough in their own right. But like most heavily processed foods they have a lot of additives and tons of salt in them.

          The Impossible Burger has some leghemoglobin which other faux meats lack. This protein aids in the coloration and flavor.

      • Fats are good for you. It's the carbs in the plant burgers that make them crap. Real meat is protein, and fats, and more protein. The oil in your fake burgers is not the problem.

    • Cooked meat is delicious. Creating fake accurate meat is a great idea and potential market.

      Should people wear fake furs because they're beautiful and supple? Or should they avoid even fake furs because of some imagined ontological transubstantiation with the real thing?

    • More importantly, the economics and infrastructure required.

      First, you need a food-grade 3d printer with appropriate capabilities. I rather suspect that a USD ~200 Ender3 is not going to do the job.

      Second, you need the appropriate feedstock. Which likely will require special handling and refrigeration, and likely several different feedstocks for a single steak print.

      Third, you need **TIME**. Given plastic 3D prints as a guideline, this could be hours to days for a print.

      Obviously, this will not be a home

    • Re: (Score:2)

      by ranton ( 36917 )

      I wonder whatâ(TM)s the point of printing a steak when the raw material itself is already edible.

      Because perhaps they like the texture and taste of steak, which would almost certainly not be the same when the pre-printed "goop" is cooked.

    • Simple. Vegans want to sin against their religion but they don't want to sin against their religion so they make effigies with which to sin.

      It is like a woman wanting to fuck someone other than her husband so, instead of going out and getting a boyfriend, she buys a dildo, aka a battery operated boyfriend.
  • No they won't, and I'm not paying more for vegetable based "meat" than real meat. Fuck those assholes
    • Well, these 3D-plant steaks could be at least more substantial than those 2D-like steaks served in some restaurants

  • And if it's not meat, it can't be a steak.

    anyone saying otherwise: false advertising. Over here in europe I think there's even a law in the works that would force shops and manufacturers to stop calling vegetarian food or vegan food products by misleading names.

    • Re: (Score:3, Funny)

      by h33t l4x0r ( 4107715 )
      I hear you, brother. Being misled into eating healthy is probably Europe's most pressing concern right now.

      • "eating healthy"

        Yea, just keep telling yourself that. We are still fighting against the whole fat is bad for you bullshit from the last half century.

        I am tired of people "deciding" what is or is not healthy at levels like this. Protein is what your body is made out of and a "Well-Balanced Diet" is the best way... the problem is that the balance depends on several factors that we are still working out. Your genetics, gut flora, environmental association... there is just so much to still learn and one of t

      • Go out and eat only fruits and vegetables that grow naturally in the area you are located. No supplements, no protein shakes, no GMO high protein food, no traveling to other areas, no ordering food from other areas, no eating meat, fish, eggs, insects, oysters, milk products, or any other animal product. Let's see how healthy you are in 6 months.

    • There's a difference between outlawing "steak" that is really vegetarian, as a trick -- laws against fraud are old -- and outlawing "Fake Steak" as a label because of some busibody in service to the meat industry.

    • Yea I only eat meat from carnivorous cows. The ones that roam in packs hunting down wolves and foxes. Not from those silly plant-based cows that eat grains and grasses.

    • Don't forget nutmeat.

    • And if it's not meat, it can't be a steak.

      anyone saying otherwise: false advertising. Over here in europe I think there's even a law in the works that would force shops and manufacturers to stop calling vegetarian food or vegan food products by misleading names.

      Geesh. I though Americans were litigious. Are you also going to enact legislation to stop EVs from being called "cars" because they don't have IC engines? Why would this even matter? People who want meat are not going to be bamboozled by marketing -- one glance at the ingredient list is all it should take to clear up any confusion about the composition of the product. Or do Europeans really need that much hand-holding at the supermarket? Seriously, man, get some perspective.

    • Re: (Score:2)

      by hey! ( 33014 )

      People don't expect hot dogs to contain dog.

      Coffee "creamers" are a billion dollar industry in the US, but most people understand that "creamers" contain no cream. To further muddy the waters, "non-dairy" "creamers" usually contain casein -- a protein derived from milk.

      And don't get me started on "Fat-free half and half".

    • So what about tuna and swordfish steaks etc??
    • I know perfectly well that a veggie "burger" is not meat. The same for steak. Moreover a "steak" can refer to lots of different things. e.g. "Chicken Fried Steak".

      This is like how you can't call artificial diamonds a diamond. It's still a diamond. And a plant based steak is still a steak. As long as you don't pass it off as a Beef steak there's no issue.

      For the record I'm not really a vegetarian (I eat eggs, fish & dairy) I just don't like the taste of meat so it's easier to tell folks "I'm a ve

  • While this is good and all, it has no chance of arriving in 2021 because they are working on prototypes in labs. This is a long way from mass production and distribution which has an entirely different set of challenges.

    A meat heavy diet is ecologically unsustainable so it's good to see advancements in the faux meat market. If nothing else, I'm sure future Mars colonists will appreciate it. :)

  • Why? (Score:3)

    by kqc7011 ( 525426 ) on Thursday July 02, 2020 @06:18AM (#60253474)
    If I want to eat non-meat, I will have a grilled portobello sandwich. Which are actually pretty good. Or many, many other dish's that do not pretend to be meat. If I want a steak, I want a steak, preferably with lots of marbling and cooked rare to medium rare.

    • cooked rare to medium rare.

      And why would you want to kill a steak by overcooking it that way?

      "Show it a picture of a fire" is the proper way to do steak ;-p

    • Re: (Score:2, Insightful)

      by clonehappy ( 655530 )

      Wish I had mod points today. This is the thing I'll never understand, there are plenty of delicious meat free options should you choose to adhere to that type of diet. Eating "3-D Printed" plantburgers or plantsteaks chocked full of salt and chemicals to make them taste like meat seems to me to be orthogonal to a healthy diet. But yeah, I love meat and even I get a taste for a delicious Portobello from time to time. It's not a steak, but it's also not industrial plant-food-product.

      Unless of course you don't

    • But, see, the vegans want to eat steak, they want to eat meat but they don't want to go against their religion of not eating meat. So, they get these meat effigies to eat instead. They can sin without sinning. Kind of like how Mormons doing have sex before marriage. Instead Mormon men "soak" their cocks in Mormon pussies because it is the pumping motion that creates the sin, not having a cock in a pussy.

    • Seems obvious to me (Score:4, Insightful)

      by skam240 ( 789197 ) on Thursday July 02, 2020 @09:53AM (#60254050)

      Why? Because some people want to eat steak but don't want to eat animals. Obviously that's not you but the fake meat business is booming right now so there is certainly a market for this type of thing.

      To be honest I've always been baffled by people who are baffled by fake meat. Don't get me wrong, I eat meat but I don't see a single thing contradictory about liking the taste of meat but not wanting to eat animal flesh.

  • The printer tech sounds good, but the fact that they're using plant-based protein as stock is not particularly interesting. When are we going to get the vat-grown protein?

    • You need the fats for real flavor. Try making a hamburger out of steak tartar, no cheese, if you wanna see.

      • Presumably they'll figure out marbling. Eventually.

        The main thing is to avoid isoflavones. Not everyone wants that in their food.

    • The printer tech sounds good

      Why? How many 3D printers do you think will be needed to meet any real demand for this?

    • vat-grown protein will be a success because its actually meat (which humans need) and is low carb and all that jazz. Lab grown meat is not popular with twitter because it is real meat. Vegans are not against killing animals, they are against MEAT, because its their identity. If they cant say "Im a vegetarian/vegan and your horrible for not being one" they have NOTHING. They would be just some white person who's not allowed to have an identity like all the other white people.

  • Look, I'm totally on board with meat alternatives, but why the heck would I want to "print" my own at home?? I have a 3D printer. It's a great hobby for a tinkering nerd. But it's finicky to get it working perfectly. The printers that "just work" are over $1000, and often many thousands of dollars (and even they don't always "just work"). And now they want to add issues around food safety to the equation? How is a regular person expected to properly clean and calibrate the thing? And if it "just works", how

    • Because compared to the entire system that's meat, print at home* would considerably flatten that aspect of the food chain. Might even make it safer overall.

      *Technology doesn't really need to be "at home". A convenience, but not necessary. But production can be moved closer to the consumer without all the downsides of the traditional way.

  • Then you can't have any pudding. How can you have any pudding if you don't eat your meat?

  • All you early adopters won't be happy until the release a service pack or two.
  • No one wants to eat that crap. The recent run on supermarkets as the pandemic came out proves no one wants to eat that crap. Supermarkets with shelves completely empty - except for these plant based "meat substitutes". Why the hell is so much money being invested into a product that nobody wants? I smell an agenda.
  • Comment removed based on user account deletion

    • Meanwhile in reality the fake meat business is booming https://www.cnbc.com/2019/05/2... [cnbc.com] .

      But feel free to stay living under that rock.

    • "Waiter! I'm ready to order. Yes, I looked over the selection, and I decided to go with your 3D-Printed plant-based steak, cooked medium." -said no one

      You wouldn't order that? Yeah, me neither.

      If I went to a restaurant where steaks cost $50, I'd want a real one, too.

      • Re: (Score:2)

        by Nidi62 ( 1525137 )

        "Waiter! I'm ready to order. Yes, I looked over the selection, and I decided to go with your 3D-Printed plant-based steak, cooked medium." -said no one

        You wouldn't order that? Yeah, me neither.

        If I went to a restaurant where steaks cost $50, I'd want a real one, too.

        You're overpaying if you're spending $50 on a steak at Ruth's Chris. It went way down hill once you started seeing them in all the hotels. Now it's really no better than a Longhorn or Outback level place. Odds are wherever you live, you can find a small, local restaurant with much better food for as much or cheaper than you will there.

  • Neal Stephenson's novel Diamond Age takes place in a future in which only the wealthy have access to "real" goods such as furniture made from real wood, clothing made from actual cloth, and so on. The poors have to make do with mass-produced synthetic shit similar to what came out of Star Trek replicators, or today's 3-D printers, or whatever kind of machinery produces fake "meat".

    I prefer the plant-based meat that comes off the bones of real cows, lovingly raised, fed on God's green grass, and humanely sl

  • If it's anything like "Beyond Burgers", then this guy demonstrates how they did it:
    https://www.youtube.com/watch?... [youtube.com]

  • Yeah, nothing more "healthy" than artificial highly processed matter with its natural cell structure and protein folding completely and thouroughly ruined . . .

    It's like they never heard of cell apoptosis, denaturing and the digestive microbiome. Like they won't completely change the way it's digested and what effects it has on the body. As if they can get a chicken from a boiled egg, and resesrch was stuck in the 60s.

    Not surprising though, given that vegans are always city dwellers who haven's seen any nat

  • where else can you find a more highly processed pile of chemicals on your plate meant to 'simulate' some other experience.

  • If it has carbs, it cant replace meat. I literally eat $10 worth of chicken (about 4 or 5 lbs in my area) around 3500 calories and a single serving of HUEL (food replacement) in the morning. I sit all day and write firmware. I also eat before 1PM only. The low carb aspect of meat is crucial to my diet. All substitutes are LOADED with carbs. Lab grown meat that is ACTUALLY MEAT is the only animal killing substitute I would do.
    • Lab grown meat is going to be a success and they know it, so there is no need for them to try and use popularity to get funding. Lab grown meat projects are already fully funded.

  • No. Please stop. Just eat the vegetables as is.

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