Cultivated Meat Company Eyes Patent for Technology That Mimics Texture of Cooked Fish
Steakholder Foods, a company involved in the cell-cultivated protein sector has filed a provisional U.S. patent application based on a unique formation of layers of tissue to achieve the characteristic tender flakiness of cooked fish.
The company explained that its fish product is created with several layers and loose bonding between each layer.
“The new approach, which will be used with the company's 3D printing technology, is expected to enable the production of a wide variety of fish, seafood and...
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