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Unlike 3D printing methods for meat analogues, which are often slow and costly, injection molding offers a transformative leap in affordability and production capacity.
By Pesach Benson, TPS
A team of Israeli and Palestinian researchers on Wednesday unveiled an innovative method to produce “meat” using the principles of metamaterials — typically used in aerospace and high-tech industries.
The process differs from lab-grown or “cultured” meat.
Cultured meat is produced by cultivating animal cells and growing real animal tissue using cellular scaffolds in carefully controlled laboratory conditions.
Metamaterial-based “meat analogues,” as they are called, use engineered materials through injection molding that mimics the texture and structure of meat without using any animal cells.
The metamaterials are engineered with specific structural properties, rather than relying on their chemical composition.
The Hebrew University of Jerusalem research team, led by Dr. Mohammad Ghosheh and Prof. Yaakov Nahmias, adapted metamaterials—composite materials whose unique properties stem from their structure — rather than their composition — to replicate the intricate texture and architecture of traditional meat.
Drawing inspiration from the aerospace and polymer industries, they developed a novel injection molding process that achieves unprecedented precision and efficiency in meat analogue production.
“Our work demonstrates the untapped potential of metamaterials in food technology,” said Prof. Nahmias.
“By harnessing their unique structural properties, we’ve developed a solution that is both sustainable and scalable, addressing the growing global demand for meat while mitigating its environmental impact.”
The study’s findings were recently published in the peer-reviewed Nature Communications.
The key to their success lies in two groundbreaking metamaterials.
The low-temperature meat analogue (LTMA) mimics the fibrous structure of muscle tissue, while proteoleogel (PtoG), a plant-protein-stabilized oleogel, replicates the structural integrity and cooking behavior of animal fat.
Together, these materials enable the creation of complex cuts like steaks, chops, and T-bones that closely resemble their traditional counterparts.
One of the most notable aspects of this technology is its economic viability, the researchers said.
Unlike 3D printing methods for meat analogues, which are often slow and costly, injection molding offers a transformative leap in affordability and production capacity.
The researchers estimate production costs as low as $9 per kilogram at scale, nearly a quarter of the cost associated with 3D printing.
Blind taste tests conducted as part of the study revealed that participants struggled to distinguish between the steak analogues and traditional meat.
The implications extend far beyond the culinary world. Livestock farming currently accounts for more than 30% of global freshwater use and is a major driver of greenhouse gas emissions.
Meat analogues could play a role in reducing the environmental footprint of food production. The injection molding process, borrowed from the polymer industry, can be scaled up for mass production, the researchers said.
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