Steakholder Foods hosts its first US tasting event
Steakholder Foods recently held its first US tasting event along with a live 3D steak printing demonstration at San Francisco’s Gallery 308.
Guests enjoyed the company’s hybrid cultivated meat canapés, such as beef steamed bun, grilled beef kebab and Thai spicy beef lettuce. The bovine cells used to produce the beef in the canapés came from Texas cattle. Steakholder Foods believes that hybrid products will be a game-changer for the meat industry and will help pave the way for the company’s whole-cut cultivated meat products.
Attendees were offered the opportunity to 3D print personalized steaks with a choice of three different cuts (entrecote, sirloin, and picanha) and three different fat ratios.
The event featured a panel discussion with industry leaders entitled 'The Future of Food and Our Planet'. Panelists included Michael Selden, Co-founder & CEO of Finless Foods; Bruce Aidells, Chef & Founder of Aidells Sausage; Adam Bergman, Global Head of AgTech Investment Banking at Citi; and Arik Kaufman, Co-founder & CEO of Steakholder Foods.
“This event was an exciting milestone showcasing our patented 3D bio-printing capabilities and offering industry leaders a taste of our hybrid products in one of our key target markets," commented Arik Kaufman, Steakholder Foods CEO. "After the recent movement by the FDA toward initial approval of cultivated meat, we are especially proud to be the only publicly traded cultivated meat company in the USA where we’ve recently initiated business development and marketing efforts. With the use of cultivated fat, I believe that our hybrid products will flip the script in the meat substitute industry, giving consumers more sustainable choices that are both delicious and less processed. We were honored to host key industry players at this amazing event and invite everyone to join our community of 'steakholders' in the future of sustainable meat production.”
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