August 21, 2022
Program No. 51, with Dan Kozlovsky from Mitek, which is developing a printer for the production of cultured pieces of meat, about biological ink and differentiation of stem cells for cutting steak, and about the graduates of the leading 3D companies that decided to solve the meat problem
Moderator: Yohai Schweiger
Editor: Roni Lifshitz
Opening melody: Nir Sade
The guest on the program is Dan Kozlowski, the VP of Technology of the company Meatech (which recently changed its name to Steakholders Foods), which is developing a printer for the production of cultured pieces of meat.
The ethical problems of the meat industry and the enormous damage it causes to the environment can only be solved through breakthrough technology. Meatk’s technology may allow us in the near future to enjoy both worlds: to eat meat without killing animals. In Mitek’s vision, the bloody slaughterhouses are replaced by a 3D printer.
The company is developing a 3D printer that makes it possible to print premium pieces of meat at an industrial rate. The printer consists of hundreds of ink heads that drip, layer by layer, onto the printer trays, the biological material, containing different types of stem cells, which differentiate to the fat and muscle tissues that make up the piece of meat. A few months ago Mitek reported that it was able to print, for the first time in the industry according to the company, a piece of steak weighing 100 grams, composed entirely of cultured cells of fat and muscle and without the use of plant-based meat substitutes.
In the conversation, Dan explains how the piece of meat is created inside the printer, about the joint work of biologists and researchers and engineers from the 3D printing industry, and answers the question of 100 grams – tasty or not tasty.
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Posted in the categories: 3D-PRINTING, Podcast, start-up companies, news
Posted in tags: Steakholders Foods, Dan Kozlovsky, Yohai Schweiger, Mitek
