MeaTech 3D Ltd., an international food technology company at the forefront of the cultured meat industry, has revealed a significant improvement in its differentiation process from stem cells to muscle fibers. The company said it has succeeded in accelerating the formation of real living muscle fibers and enhancing their quality to mirror key characteristics of farm-raised meat.
These results show the process in which bovine stem cells were isolated, proliferated in the lab, and differentiated into matured muscle cells with improved muscle fiber density, thickness and length. Based on these improvements, MeaTech has filed a provisional patent application with the USPTO.
“Today’s achievement is another important step towards our goal of developing a true replacement for conventional meat,” said Arik Kaufman, chief executive officer of MeaTech. “We are committed to advancing our cellular technology to attain a cultivated-meat-eating experience that replicates that of farm-raised meat. This achievement follows our recent announcement that we successfully 3D printed an almost 4 oz steak comprised of actual living muscle and fat tissue.”
Yaron Kaiser, chairman of the MeaTech’s board, commented, "MeaTech's wonderful results, led by our technology team, place the company at the forefront of the cultured meat revolution.”
He continued, “The professionalism and capabilities of a small, elite, and goal-oriented technological team are enabling MeaTech to achieve significant and groundbreaking achievements efficiently and quickly, giving the company a clear competitive advantage in an industry that is on a secure path to changing our lives and the way we consume meat."
MeaTech is leading the cultured meat industry in a variety of ways -- creating the largest 3D printed cultured steak ever in December, producing 700g of cell-cultured chicken fat in one production run in September, and for its novel production process that will allow printed meats to closely resemble farm-raised meats in every way.