Home Applications & Case Studies Steakholder Foods expands to present 3D-printed plant-based shrimps

Steakholder Foods expands to present 3D-printed plant-based shrimps

Steakholder Foods, a specialist in cultured meat and 3D bioprinting technology, has introduced the world’s first 3D printed plant-based shrimp. The product has the authentic texture and taste of traditional shrimp.

The 3D printed shrimps were produced using Steakholder Foods’ proprietary DropJet printing technology, which was developed specifically for printing seafood. A shrimp flavored ink developed by Steakholder Foods’ food technologists was used. This product complements the company’s existing portfolio of printed seafood products, which are offered to potential customers both as pure plant products and in hybrid form (a combination of plant and cultured ingredients).

The shrimp market was estimated at USD 68 billion in 2022 and is expected to grow by 5.5% annually from 2023 to 2030. With a harvest of 7.6 million tons of shrimp in 2023, Steakholder Foods aims to enable partners and customers to meet the growing demand through efficient, sustainable production with its high-performance printing solution. This offers a practical and environmentally friendly alternative to traditional shrimp farming.

Arik Kaufman, CEO of Steakholder Foods, said: “By unveiling a second new species of plant-based, 3D-printed seafood this month, we expect to position Steakholder Foods to sell and deliver its first DropJet printer in 2024, offering partners and customers a unique opportunity to benefit from the expanding global seafood market, while making the right kind of impact on the environment.”

The launch of 3D printed shrimp by Steakholder Foods marks an important milestone in food technology. It demonstrates the potential of 3D printing technology to revolutionize traditional food production methods while offering a sustainable alternative to conventional seafood farming. With this innovation, Steakholder Foods is setting new standards in the food industry and underlining the importance of technological advances in sustainable food production.


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