Home Applications & Case Studies Steakholder Foods brings 3D-printed food to Taiwan with partner

Steakholder Foods brings 3D-printed food to Taiwan with partner

Steakholder Foods, a leading innovator in alternative proteins and 3D printing technologies, announced a partnership agreement with the Industrial Technology Research Institute (ITRI), a world-leading applied technology research institute based in Taiwan.

The collaboration between Steakholder Foods and ITRI aims to produce high-quality, plant-based meat alternatives that will enable Taiwan to independently produce meat substitutes. These products should not only be convincing in terms of texture and taste, but also meet local taste preferences. By utilizing Steakholder Foods’ technology, this initiative aims to help reduce Taiwan’s dependence on traditional meat supply chains and promote food diversity and sustainability in the region.

Arik Kaufman, CEO of Steakholder Foods, said: “This partnership with ITRI represents a significant step forward in our mission to create sustainable, innovative food solutions. By combining our advanced 3D printing technology with ITRI’s extensive research capabilities, we now have the ability to deliver a range of delicious plant-based food options that will help significantly reduce environmental footprint across Taiwan.”

A key component of the strategy is the commercialization of Steakholder Foods’ products in Taiwan through collaborations with leading food companies. This will include the sale of the commercial 3D printer and premixes to business partners.

Yair Ayalon, VP of Strategy and Business Development at Steakholder Foods, said: “We chose ITRI as our collaborator because of their cutting-edge food technologies and expertise in material science, combined with their deep understanding of the Taiwanese market. By uniting our pioneering 3D printing technology with ITRI’s invaluable regional consumer insights and local operations, we are uniquely positioned to introduce alternative meat as a sustainable and locally sourced protein option for Taiwan’s consumers. This powerful combination of strengths will allow us to efficiently commercialize and scale these alternatives through collaborations with leading local food companies. It was a real pleasure to see Israeli and Taiwanese scientists collaborating effectively, enhancing the synergy between our teams.”

Shih-Chi Lee, Deputy General Director of ITRI Central Region Campus, added: “Aligning with Steakholder Foods allows us to extend the boundaries of food technology and sustainability in entirely new ways. Our collaborative efforts will pave the way for exciting advancements in Taiwan’s food industry, expanding our portfolio with new food products and categories, and ultimately contributing to solving food security and creating a healthier planet.”

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