3D Printing

Steakholder Foods

© Steakholder Foods
Meat- and Fish Alternatives

Steakholder Foods Moves Toward US Expansion, Reports Solid Commercial Progress in 2024

Steakholder Foods Ltd. (Nasdaq: STKH) has published its financial results for the year ending December 31, 2024, alongside updates on key partnerships and commercial progress. The company, which specializes in 3D-printed and cultivated meat and seafood products, has made notable strides in its path to commercialization. Commercial growth and partnerships Steakholder Foods achieved its first commercial revenues in 2024, a significant milestone as it began executing its business model. The company signed agreements with Bondor Foods Ltd., for the sale of its SH™ – Fish premix blends, which will be used in Bondor’s new plant-based fish products. Another important partnership was with Wyler Farm, which placed an order for SH™ – Beef premix blends to create plant-based meatballs, burgers, and minced beef. These deals represent …

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A close up of a man's hands tearing apart a piece of 3D printer plant-based beef steak to show the muscle-like fibres.

© Steakholder Foods
Cultivated, Cell-Cultured & Biotechnology

Steakholder Foods Bolsters Financial Position Through Strategic Funding Deal

Steakholder Foods has secured new funding through a private placement agreement and an equity line of credit (ELOC) with Alumni Capital LP. The financing includes an immediate capital injection of approximately $1.25 million, alongside access to an additional $8 million in funding. The private placement agreement involves the sale of 985,028 American Depositary Shares (ADSs) at $1,269 per share. Alumni Capital LP receive warrants that allow the purchase of the same number of ADSs at a price of $2.00 per share. These warrants will be valid for five years. Financial flexibility through equity line Through the ELOC, Steakholder Foods can sell shares to Alumni Capital over time, providing financial flexibility while managing dilution for existing shareholders. The company intends to use the funds for general …

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Steakholder Foods

© Steakholder Foods
Company News

CEO Arik Kaufman Outlines Steakholder Foods’ Path to Commercial Growth in 2025

Steakholder Foods has outlined its strategic direction for 2025, with CEO Arik Kaufman providing an update on the company’s recent developments. Despite a challenging economic climate, the company has taken steps toward commercial growth, market expansion, and technological advancements. Over the past year, Steakholder Foods secured key purchase orders that signal movement toward establishing consistent revenue streams. Bondor Foods placed an order for the company’s SH™ – Fish premix blends, while Wyler Farm followed with an order for the SH™ – Beef premix blend. These agreements are expected to support the launch of the “Whaat Meat?! by Steakholder” product line and strengthen the company’s market presence. “These purchase orders mark an important milestone in our commercialization journey. We anticipate that these agreements will help establish …

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University of Alberta researchers have developed pea inks with better shape-holding features using plasma, making them suitable for 3D-printed foods.

© Pauline Chan
Science

Canadian Researchers Pioneer Cold Plasma Treatment to Use Pea Proteins in 3D Printed Foods

University of Alberta researchers have developed pea inks with better shape-holding features using plasma — the fourth state of matter — making them suitable for 3D-printed food applications. 3D extrusion printing allows the creation of plant-based foods with customizable shapes, flavours, textures and nutritional profiles. But, pea protein, a hypoallergenic, low-cost source available from Canadian prairie legume crops, is generally unsuitable for 3D printing due to its poor structural properties. Improved 3D printability of pea protein could expand its use in price convenient plant-based meat and cheese — alternatives much needed to transition to more sustainable diets. The cold plasma method To address the shape challenge in 3D printing, the researchers experimented by mixing pea protein isolates with water activated with cold plasma in a method …

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Steakholder Foods 3D bio-prints the world's first cultivated fish fillet

© Shlomi Arbiv
Cultivated Seafood

UMAMI Bioworks and Steakholder Foods Successfully Scale 3D-Printed Cultivated Fish, Poised to Expand the Seafood Market

Singapore’s UMAMI Bioworks and Israel’s Steakholder Foods have completed a two-year R&D collaboration to develop a scalable process for 3D-printed cultivated fish production, funded by the Singapore-Israel Industrial R&D Foundation (SIIRD). According to the companies, the partnership has “laid the groundwork” for producing structured cultivated fish fillets at scalable volumes using 3D printing technology and customized bio-inks, marking a significant step toward bringing these products to the market. As part of the project, a grouper fillet, claimed to be the world’s first 3D bio-printed cultivated fish fillet, was unveiled in early 2023. Building on this innovation, the companies have developed a portfolio of prototypes to showcase the versatility of 3D printing and cultivated cells in making alternatives that match the characteristics of traditional seafood. Mihir …

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A close up of a man's hands tearing apart a piece of 3D printer plant-based beef steak to show the muscle-like fibres.

© Steakholder Foods
Printed Technology

Steakholder Foods Enters US Market with Ready Blends for 3D Plant-Based Meat and Fish

Israeli bioprinting technology expert Steakholder Foods (Nasdaq: STKH) has entered the US market with the launch of SHMeat and SHFish; blended dried extracts of ingredients ready for mixing to create 3D plant-based alternatives. The initial blends, Beef Steak and White Fish have been developed to replicate the taste and texture of traditional meat while delivering superior quality and flavor. Steakholder Foods plans to expand its plant-based offering with a range of other “exciting” blends to cater to various culinary preferences: Beef Asado, Beef Tenderloin, Beef Flank, Chicken Fillet, and Salmon. According to the announcement, all the ingredients of the new blends have already achieved Generally Recognized as Safe (GRAS) status, underscoring the company’s dedication to consumer health and safety. This move marks the company’s first step …

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India's cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products.

© Subin-Sailendran - stock.adobe.com
Cultivated Seafood

Biokraft Foods Partners with ICAR-DCFR for Cultivated Trout Products in India

Indian cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products — two species that hold significant commercial value in the Indian market. Through the collaboration, ICAR-DCFR will develop the fish cell lines, and Biokraft Foods will create final products using 3D bioprinting and customized bioinks.  The ICAR-DCFR is India’s pioneer research institute working toward sustainable development of cold water aquaculture, management, and conservation of hill stream fishes. It operates under the Indian Council of Agricultural Research. Cultivating meat in India The novel food regulatory body in India, the Food Safety and Standards Authority of India (FSSAI), is already working to set a regulatory framework for approving cell-based foods, including cultivated …

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