Steakholder Foods Ltd., an international deep-tech food company at the forefront of the cultivated meat industry, has announced that it has analyzed its muscle cells and found that they offer the same amino acid profile as that of the native tissue.  

The amino acid profile has two important roles in Steakholder Foods' cultivated beef products – taste and nutritional value. The biology team at Stakeholder Foods analyzed its cultivated muscle, testing 17 amino acids and comparing them to native tissue. The results showed that the team was able to create the same amino acid profile in the lab as in animals, another proof that cultivated meat has the same biochemical composition as conventional meat, with the potential to provide similar nutritional value.  

Amino acids are the building blocks of proteins, playing a crucial role in human nutrition. Meat is a rich source of amino acids, particularly those that are considered "essential" because the human body cannot produce them on its own. These essential amino acids include leucine, isoleucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, and histidine. These amino acids are important for a variety of bodily functions, including muscle growth and repair, immune function, and hormone production. The specific amino acid profile of meat, as well as its taste, varies depending on the animal species and how it is raised, as well as the cut of meat.

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