Mirai Foods grew an arm-thick center piece of tenderloin in 25 days. So far, competitors have only been able to get thin steaks out of the 3D printer.
(Photo: Mirai)
Dusseldorf Enjoy a beef steak without having to slaughter an animal? The start-up Mirai Foods has achieved a milestone on the way to meat from cell cultures, as the Handelsblatt learned in advance.
Within 25 days, the Swiss cultured a 50-centimetre-long fillet that is as thick as an arm in their bioreactors. According to Mirai, fillets or steaks can be cut off to any thickness.
CEO Christoph Mayr, 38, says: “So far, our competitors have only been able to produce steaks with the help of 3D printing – and then only relatively thin.” Aleph Farms from Israel presented its first ribeye steak from the 3D printer two years ago .
The company Steakholder from Israel is also working on pieces of meat from the organic printer. “Our patented technology is better and cheaper,” says German industrial engineer Mayr, who studied at KIT in Karlsruhe.
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