Alternative-Meat Startup is Hoping a 3D-Printed Steak Can Upend the Meat Industry BY EMILY HAGER & MARK ABADI / WWW.BUSINESSINSIDER.COM

Alternative-Meat Startup is Hoping same or even better.” Ben-Shitrit is focused on creating industrial-level 3D printers that would ultimately be a 3D-Printed Steak can Upend the sold to meat distributors around the globe and become part of the meat supply chain. “The idea is to replace a cow. So each of our Meat Industry machines produce in a day exactly like a cow, up to 250 [kilograms] in a single day,” he said. by Emily Hager & Mark Abadi, businessinsider.com Faux meat is believed to be significantly

Ibetter for the environment, requiring less water t's made by the Israeli alternative-meat startand energy and releasing fewer fossil fuels than up Redefine Meat, and livestock — the CEO calls it “the best way to the technology behind it fight climate change, is one of many contenders to deliver healthier in today’s sizzling-hot intersolutions and food to national race to capitalize the entire population on the growing faux-meat of the planet.” market. At this stage

Redefine Meat isn’t in development, focusing on alternatives to Redefine Meat is ground beef or sausages, not disclosing how but whole-cut steaks — an much the printers area of the market that has will cost. The plan is yet to hit the mainstream. The Israeli company hopes to release to keep the price of

“There is an amazing machines that can print 44 pounds of its 3D-printed steaks industry of alternative meat faux steak an hour. comparable to tradithat is focused on minced meat. And actually tional ones, which can range from $5 to $12 the meat industry is driven by the whole-muscle per pound. cuts,” CEO Eshchar Ben-Shitrit told Reuters. The company hopes to debut the steaks at “Steaks, roast, slow cooking, grilling — everyhigh-end restaurants in Israel, Switzerland, and thing that an animal can do we want to do the Germany by the end of 2020.

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Redefine Meat's 3D-printed vegan steak.

3D STEAK

The Israeli company hopes to release machines that can print 44 pounds of faux steak an hour. But it will be awhile before the printers are part of the meat industrial complex. The machines produce only up to 13 pounds of meat an hour, and next year, the company plans to release a new generation of machines that will print 44 pounds an hour.

By comparison, American slaughterhouses can collectively process over 100,000 cows a day, each of which yields hundreds of pounds of beef.

In the meat industry, profit margins are greatest on whole-animal cuts like steaks. The key to those profits is creating a product with the same taste and texture as traditional meat, Redefine Meat food engineer Alexey Tomsov said.

“We analyzed the different components that make those beautiful cuts and . . . we identified three main components — the muscle, the blood, and the fat,” he said. “These are the components that we need to mimic in order to reach the perfect beautiful steak.”

Redefine Meat’s recipe contains soy and pea proteins, coconut fat, and sunflower oil, among other ingredients. Though the full list is secret, the company says all ingredients are plant-based and vegan.

The company has some competition. Israel is a hot spot for alternative-meat companies developing both lab-grown and 3D-printed food. In Spain, the startup Novameat is also working on 3D-printed steaks and recently developed a whole-muscle version of pork. Big companies including Tesco and Unilever are developing plant-based meats too.

Venture-capital money is pouring in, and the global faux-meat market is projected to reach a value of $8.1 billion by 2026, according to Allied Market Research.

They’re all racing to convince consumers that a lab-grown product can taste as good as the real thing.

“At the end of the day, technology is important, but what’s more interesting is to have a really delicious and tasty food product that you can cut through and have a bite, and be excited,” Ben-Shitrit said.. ▫

Montana Candidate for Governor Unveils Growth Plan with COOL Initiative

by Chris Scott, meatingplace.com

An economic growth plan unveiled by Montana Lt. Gov. Mike Cooney, who is running for governor, would revive Country of Origin Labeling (COOL) for meat products made in the state.

The proposed “Growing Montana” initiative would encourage the support and development of local and regional state-certified meat processing facilities and expand the “Made in Montana” and “Grown in Montana” brand to meat products, according to the plan. The program would reinstate COOL for beef and pork products in an effort to provide an edge to Montana producers and give more information about the state’s products.

“Growing Montana” also contains provisions designed to help Montana producers and manufacturers create jobs through value-added agriculture in addition to supporting hemp as a crop by investing in a diversified hemp processing infrastructure.

In May, U.S. Senator Jon Tester, D.-Mt., launched the first bipartisan effort to support COOL for beef products on Capitol Hill since mandatory COOL measures were repealed in 2015.

USDA efforts to revive COOL were hampered recently when a New Mexico federal judge dismissed two consolidated cases over the issue filed by Tyson Foods Inc., Cargill Inc., JBS USA and National Beef Packing Co.

The Federal Trade Commission (FTC), however, currently is accepting public comments on its own “Made in USA Labeling Rule,” which tightens foreign beef products receiving “Product of USA” labels after minor processing by U.S. companies. ▫

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