Israeli FoodTech startup, Steakholder Foods (formerly MeaTech), announced that its cultivated muscle cells contain the same amino acid profile as that of native tissue, following an analysis.
The analysis process involved testing and comparing 17 amino acids from its cultivated muscle against native tissue; results depicted that the same amino acids can be grown in labs.
As amino acids are responsible for providing taste and nutrition, these tests have proven that lab-grown meat provides similar taste and nutritional value as that of conventional beef.
Analyst QuickTake: A consistent issue with cultivated meats is that mass consumer adoption is perceived as unnatural and unfamiliar. This mainly stems from the fact that cultivated meat lacks significant structure and nutritional data. By incorporating 3D printing accompanied by nutritional comparisons, Steakholder Foods has overcome both of these issues, which can help the company rapidly achieve commercialization under regulatory requirements.
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