Meat3D

Our vision

Addressing the rising consumption of animal products, we want to create a product that could benefit the transition to a more plant-based protein diet by providing an authentic meat-like alternative. Replacing a part of a consumer's animal protein with a plant-based solution could lower the negative impact of farming on the environment. We hope to achieve a shift in consumers' eating behavior to make them more eager to consume novelty products that balance the plant and animal-based ratio.

Our solution

Our solution is to use novel protein sources from microalgae and RuBisCO with sustainable, local plant-based protein sources to create an appealing, tasty, and wholesome meat-alternative product that would be a unique product made with functional ingredients and microtexture gained by using 3D printing technology. The market lacks options on plant-based alternatives of whole-cut meat analogs with wholesome and sustainable ingredients that we aim to deliver.

Our market

Our vast targeted group doesn't only consist of vegetarian, vegan, and animal ethic concerned consumers, but we also want to interest flexitarians and meat-eaters into trying a new product made using 3D printing technology. It is the innovative technology with the emphasis on creating whole cuts of meat, resulting in meat-alike texture, and using sustainably sourced ingredients that appeal to the targeted group.

About the team

Our team is consists of two highly motivated and passionate students coming from a 3D food printing background. Ali has dedicated his master thesis to 3D printing meat analogs. Renata is working on her bachelor thesis on softwares and designing for 3D printing. Our drive is to use our expertise to ease the protein transition from animal-based meat to more sustainable and plant-based protein sources.