Traditional meat production significantly contributes to environmental issues such as greenhouse gas emissions, deforestation, soil degradation, and water stress. Existing alternatives primarily center around ground meat products, leaving a critical gap in the mass production of alternative whole meat cuts. The industry's large-scale problem revolves around effectively compartmentalizing fat and muscle while ensuring the authentic bite, taste, and fibrous texture crucial for replicating the genuine meat experience. Solving this central challenge is imperative for realizing the full potential of the rapidly expanding and impactful field of alternative meat production, promoting sustainability on a broader scale.
Breaking away from conventional approaches, our pioneering technology introduces a completely novel process, meticulously crafted for large-scale efficiency. Vastly outshining current solutions in speed, durability, feature size, visibility, and production cost, our innovation stands as the foremost economically viable option. In strategic collaboration with our partners, we are striving to achieve both price parity and fidelity with traditional whole meat cuts, leading to a global impact.
We're transforming the industry with patented technology from Prof. H. Shpaisman's lab (Bar-Ilan University, Israel). Backed by a robust team and a strategic partnership, we address all the diverse aspects crucial for success.