• Steakholder Foods has introduced SHMeat and SHFish blends, designed for 3D-printing plant-based fish and steak alternatives.
• A feasibility report confirms the legal status of the ingredients, indicating compliance with food safety regulations and Generally Recognized as Safe (GRAS) status.
• The production process is designed to work in traditional food factories and meets food safety standards set by the European Hygienic Engineering & Design Group (EHEDG).
• The company is actively seeking partnerships to expand the future of food in the U.S. market.

Steakholder Foods Ltd. has announced its innovative SHMeat and SHFish blends, designed for 3D-printing exquisite plant-based fish and steak alternatives.

A recent feasibility report prepared by a highly regarded consultant confirms the legal status of the ingredients, marking a significant step towards sustainable and ethical food choices.

The comprehensive feasibility report confirms that all ingredients used in Steakholder Foods’ SHMeat and SHFish blends are approved for use in the United States. Each ingredient has been carefully selected to ensure compliance with food safety regulations, and they have all achieved Generally Recognized as Safe (GRAS) status. This commitment to using only GRAS ingredients underscores the company’s dedication to consumer health and safety.

Introducing SHMeat and SHFish blends
The company’s flagship products, SHMeat Beef Steak blend and SHFish White Fish blend, are at the forefront of this innovation. These blends are crafted to mimic the taste and texture of traditional meat and fish, offering a guilt-free and environmentally friendly alternative for consumers.

Expanding the Plant-Based Horizon
Steakholder Foods is not stopping there. The development pipeline includes an exciting range of blends, such as:

• SHMeat Beef Asado
• SHMeat Beef Tenderloin
• SHMeat Beef Flank
• SHMeat Chicken Fillet
• SHFish Salmon

Each blend is carefully developed to ensure the highest quality and flavor, catering to a variety of culinary preferences.

Revolutionary Production Technologies
Steakholder Foods’ production machines utilize two types of 3D technologies to mimic the texture of meat and fish:

• Drop Location in Space (DLS): Used for fish and seafood production, creating delicate textures that closely resemble those found in real seafood.
• Fused Paste Layering (FPL): Used for meat production, ensuring that the fibrous texture of meat is accurately replicated in the plant-based products.

These machines are designed and built to work in traditional food factories, matching the same scale production of the industry and are designed according to food safety standards set by the European Hygienic Engineering & Design Group (EHEDG).

It should be noted that the company is actively working to ensure that the production process meets the requirements of FSMA and Good Manufacturing Practices (cGMPs) and any other required regulation, as recommended by the consultant.

Seeking Partnerships to Expand the Future of Food
As Steakholder Foods makes its mark in the U.S. market, we are actively seeking partnerships with like-minded companies and producers. Our goal is to collaborate with those who are already established in the plant-based meat and fish alternatives sector, as well as traditional meat and fish producers who are looking to diversify and expand their product portfolios. Together, we can lead the charge in the food industry’s evolution, offering consumers innovative, sustainable, and ethical food choices. We believe that through collaboration, we can achieve greater strides in making the future of food not only delicious but also beneficial for our planet.

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