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SavorEat Launches Personalised Plant-Based 3D Printed Burgers

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Plant-Based 3D Printed Burgers
Above: SavorEat’s plant-based 3D Printed Hamburger served at a restaurant in Herzliya, Israel/Image Source: SavorEat

SavorEat, an Israeli foodtech firm and one of the first companies to use 3D printing technology to cook food recently launched a plant-based burger system personalised for each customer. These plant-based3D printed burgers are now served at restaurants located in Israel.

Plant-based3D printed burgers from companies like Impossible Foods and Beyond Meat are typically frozen and then cooked on a grill.

SavorEat’s technology, on the other hand, is created on-site using a self-contained 3D printer and three cartridges containing oils and other ingredients. Customers can customize the amount of fat and protein in each burger, which cooks in about six minutes.

“It’s a mix of innovation of meat alternative and digital manufacturing where we can also cook the product. The firm’s burgers are made with a combination of potato and chickpea and pea protein.”

– Racheli Vizman, SavorEat’s Chief Executive

Plant-Based 3D Printed Burgers

Health and environmental conscious consumers have increased their demand for meat alternatives in recent years, with alternative protein Startups raising more than $3 billion by 2020.

SavorEat, which is primarily funded by Israeli institutions and whose Tel Aviv-listed shares rose 11% on Tuesday, announced that its products will initially be served at a local burger chain.

In addition, the company is collaborating with Israeli food service firm Yarzin Sela to supply Israeli high-tech companies, and it has a deal with Sodexo to serve its vegan 3D printed burgers at US universities.

Vizman added, “There is a growing segment of people called ‘flexiterian’ — people that are actively trying to look for meat alternatives to reduce their meat consumption,” citing about one-third of the U.S. population.

Oded Shoseyov, chairman and chief scientist of SavorEat, revealed to Reuters that the company is also developing a plant-based version of a pork breakfast sausage for the US market.


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