#3DExpress: Steakholder Foods to Introduce 3D Printed Meat and Fish to U.S. Market

It is finally the weekend, which means it is once again time to share with you some of the exciting tidbit of 3D printing news from the week! First, take a bite out of the news that Steakholder Foods will be moving into the U.S. market now to sell the company’s plant-based, 3D-printed meat and fish to American consumers. Next, we’ve all heard of the slogan “reduce, reuse, recycle,” but how many of us hold to that in our daily lives? Well in the UK it will be easier than ever for 3D printing users due to a new initiative from Filamentive to recycle PLA waste, check it out below. Next up, we cover a new project from Baralan to make personalized packaging for cosmetics using additive manufacturing and a German-Chinese consortium that is hoping to make secure, decentralized 3D printing. Finally, end out this #3DExpress with ADDiTEC Racing and its new Overall Best Time record. Happy reading and have a great weekend!

Steakholder Foods Received Approval for 3D Printed Meat and Fish in U.S. Market

Popular 3D printed food manufacturer Steakholder Foods has announced that it will be introducing its SHMeat and SHFish blends to the U.S. market. This decision comes after a consultant affirmed that the ingredients used are legal in the U.S. and should comply with F.D.A regulations under the “Generally Recognized as Safe (GRAC)” status. This will mean that soon American customers could be buying 3D-printed, plant-based meat and fish. Arik Kaufman, CEO of Steakholder Foods, concludes, “As we introduce our SHMeat and SHFish blends to the U.S. market, we stand at the cusp of a new era in food technology. Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health. These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet. We believe that our entry into the U.S. market is a significant step towards a future where the food we eat contributes to a healthier society and a more sustainable world.”