This 3D-Printed Vegan Turkey Burger is Grilled by an AI Robot Chef
Meat-free brand SavorEat is taking the future of food to the next level with the launch of their latest 3D-printed vegan turkey and pork burgers that are catered to the diner’s cooking, protein, and fat content preferences by a robot chef.
Credit: SavorEat
To help offset animal-based meat carbon emissions, and usher in the future of food with more sustainable alternatives, Israeli food tech company SavorEat has developed plant-based turkey and pork burgers using the power of 3D printing.
In addition, the company is working to fight food waste with their “robot chefs”, which use artificial intelligence and machine learning to grill the meatless patties, catered to the diners' preferences, in around two minutes. Users can select their cooking preferences as well as desired protein and fat content via SavorEat's specially designed web application.
“We’re passionate about offsetting carbon emissions and reducing waste. That is why we created a product that can do both,” said Rachel Vizman, CEO and co-founder of SavorEat. “By expanding into other plant-based meats, we aim to provide greater variety and customisation, to empower the planet to eat differently, with more healthy and sustainable options to reduce ecological impact.”
Robot chef. Credit: SavorEat
SavorEat announced last year that it would be launching its 3D-printed burgers in the United States, starting in colleges, in collaboration with catering company Sodexo. These new turkey and pork burgers were developed with this in mind.
“The many tests we conducted show that these two products are trendy among American target audiences,” Vizman told The Times of Israel. “Therefore, we also developed them in preparation for the first commercial activity expect to begin in the U.S. by the end of this year as part of our collaboration with Sodexo.”
Credit: Sharon Byron
To produce SavorEat’s patties, the plant-based ingredients (peas, other vegetable proteins, sunflower and coconut fat) are put into cartridges with a unique plant-based cellulose fiber that binds the ingredients together to create a meat-like texture. The cellulose fiber was developed by Prof. Oded Shoseyov and Prof. Ido Braslevsky, researchers at the Yissum Research Development Company of the Hebrew University of Jerusalem who teamed up with Vizman in 2018 to launch SavorEat.
In November 2020, SavorEat went public in Tel Aviv, securing $13 million in funding, receiving a valuation of $51.2 million.
3D Printing - The Future Of Food?
The meat industry emits the largest amount of greenhouse gas (GHG) within the food ecosystem and is responsible for 15 percent of global emissions. This figure is almost equal to that of the entire global transportation industry.
Plant-based proteins, by comparison, emit drastically fewer GHG emissions, and are on track to represent 11 percent of all protein consumption by 2035. Should this trend continue, the world could see a reduction equal to decarbonizing 95 percent of the aviation industry.
Many companies are turning to 3D printing to help perfect the taste and texture of their plant-based meat products, with the industry projected to be worth $1 billion globally by 2025.
Credit: SavorEat
Fellow Israeli food-tech company, Redefine Meat, currently offers 3D-printed plant-based meat whole cuts including burgers, kababs, and sausages at restaurants in Europe. Recently, Selfridges became the world’s first department store to feature Redefine’s plant-based 3D-printed meat. The upmarket London store is serving the startup’s ‘New-Meat’ at two of its restaurants: Harry Gordon’s Bar & Kitchen and The Brass Rail. According to Redefine Meat, the production of New-Meat is twenty times more efficient than a beef hamburger. It uses 98 percent less land, 96 percent less water, and emits just 1/9 of the greenhouse gas emissions.
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