These plant-based steaks come out of a 3D printer was reported by Adele Peters for FastCompany.com, 30 June 2020. Plant-based burgers are one thing, but a fake steak that can convince meat eaters is a much harder accomplishment. Redefine Meat thinks it’s figured it out.

Inside a lab in Rehovot, Israel, a 3D printer the size of an industrial refrigerator is busy printing plant-based steaks. Redefine Meat, the startup that developed the technology, sees it as the next step for the world of alternative protein: If companies like Impossible Foods have created plant-based burgers that are meaty enough to tempt omnivores, now the industry wants options for realistic whole cuts of faux meat.

The startup, launched by cofounders who met while developing digital printers at HP, created custom 3D printers that aim to replicate meat by printing layers of what they call “alt-muscle,” “alt-fat,” and “alt-blood,” forming a complex 3D model. “Real meat is an extremely complicated product, where much of the sensory experience comes from the matrix,” says cofounder and CEO Eshchar Ben-Shitrit. “Meat is not just proteins, fats, and water. . . . Beef, especially, is a product that has been ‘built’ for years by the cow.” (Other startups are also working on the challenge of making realistic cuts of meat, some through the use of mycelium, the root-like fibers in mushrooms.)

The startup will begin testing the printers at restaurants later this year, and then plans to ramp up production for distribution in 2021. It believes that it can help accelerate the changes that are already happening in the food industry. “We believe in the next 20 years we’ll see a massive shift towards replacing animals in the food supply chain,” he says.

Read more: Plant-based steaks come out of a 3D printer


More plant-based protein may slow kidney function decline in women older than 70 years was published by Melissa J. Webb for HealioNews.com/nephrology, 25 June 2020

Older white women who consumed higher quantities of plant-based proteins had a slower yearly decline in eGFR, according to a study conducted in Australia.

These results are similar to an Iranian study that Healio Nephrology recently reported on, which showed substituting red meat with plant-based proteins significantly reduced the risk for developing chronic kidney disease (that study, however, also found an association between meat consumption and incident CKD, whereas this one did not reveal an association between animal protein and eGFR decline).

Read more:  More plant-based protein may slow kidney function decline

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