Engineers at Hebrew University have developed metamaterials that mimic muscle and fat architecture to create realistic meat analogs. The innovation uses two novel materials: a low-temperature meat analog (LTMA) replicating muscle fibers, and proteoleogel (PtoG) emulating fat. These are combined via injection molding, allowing scalable production of complex meat cuts like steaks and chops. This method is far more cost-effective than 3D printing, potentially reducing costs to $9/kg at scale. Blind taste tests showed participants could not distinguish the analogs from real meat. The technology demonstrates the potential of applying materials science principles to food technology.
Crafting the perfect bite of meat: Engineers develop metamaterials that mimic muscle and fat architecture
ByGrégory Maubon
Jan 13, 2025
By Grégory Maubon
Leading Innovation ++ on the Field ++ with a Purpose => I used AI in cultivated meat industry to optimize bioreactor design and to dramatically improve the efficiency and quality of production. I developed high quality 3D imagery process in a biotechnological startup to disrupt the drug discovery methods.