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Porcine Fat Cells For 3D-Printed Whole Pork Products

One of my favorite past stories is Hungry? Print Yourself Some Bacon (2006). It's taken a lot of time, but the raw materials are being made.

Steakholder Foods Ltd. (Nasdaq: STKH), (formerly MeaTech 3D: MITC), an international deep-tech food company at the forefront of the cultured meat industry, today announced that it has successfully differentiated porcine fat cells from its induced pluripotent stem cell line.

Arik Kaufman, CEO of Steakholder Foods: “This R&D achievement strengthens our diverse cell lines and capabilities toward accomplishing our mission of 3D printing structured cultivated meat products at scale.”

In a continued efforts to strengthen its IP, Steakholder Foods has recently been granted its first Canadian patent for systems and methods to apply external forces to muscle tissue that result in the development of high-quality complex structured meat.

This line of stem cells will enable the company to produce an unlimited amount of fat and muscle cells. This is a significant step forward in the company’s ability to develop high-quality 3D-printed whole-cut pork products at scale.

(Via Steakholder)

Artificially produced meats and food are (you should pardon the expression) a staple of every science fiction fan's intellectual diet. See artificial food from The World Set Free (1914) by H.G. Wells, synthetic food from Unto us a Child is Born (1933) by David H. Keller, syntho-steak from Farmer in the Sky (1950) by Robert Heinlein, vat meat from The End of the Line (1951) by James Schmitz, Chicken Little from The Space Merchants (1952) by Frederik Pohl and CM Kornbluth, animal tissue culture vat from Uller Uprising (1952) by H. Beam Piper, carniculture plants (factories) from Four-Day Planet (1961) by H. Beam Piper, butcher plant from Time is the Simplest Thing (1961) by Clifford Simak, vat-grown meat from Neuromancer (1984) by William Gibson and ChickieNobs from Oryx and Crake (2003) by Margaret Atwood.

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