In a radical feat of engineering and innovation, Israeli and Palestinian researchers from The Hebrew University of Jerusalem have shattered the boundaries of food science, unveiling a revolutionary method to create whole cuts of meat using metamaterials. Their pioneering work, recently published in Nature Communications, harnesses cutting-edge materials science to conquer one of the most elusive challenges in alternative meat production—replicating the rich texture and complex structure of traditional cuts—while offering a scalable, cost-effective solution that far outpaces 3D printing technology.
Metamaterials, engineered not by their composition but by their intricate structural design, have long been the domain of aerospace technology. Now, in an unprecedented fusion of disciplines, a team led by Dr. Mohammad Ghosheh and Prof. Yaakov Nahmias has adapted these principles to revolutionize the future of food. Using injection molding—a high-capacity technique borrowed from the polymer industry—their breakthrough mimics the precise architecture of muscle and fat with remarkable fidelity.
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Researchers have developed a revolutionary method for creating realistic meat alternatives using two novel metamaterials: a low-temperature meat analogue (LTMA) mimicking muscle fibers, and proteoleogel (PtoG), a plant-based oleogel replicating animal fat. These materials enable the creation of complex meat cuts like steaks and chops with remarkable precision and sensory fidelity.
This innovative injection molding technique offers a significant advantage over existing 3D printing methods, which are slow and costly. The new process dramatically increases scalability and affordability, potentially reducing production costs to around $9 per kilogram—a fraction of the cost of 3D printing.
Impressively, blind taste tests showed that participants struggled to distinguish the steak analogue from real meat, highlighting the potential for widespread consumer acceptance of these sustainable protein alternatives. This breakthrough is particularly significant because it addresses the challenge of creating convincing whole cuts, which make up the majority of global meat consumption.
This marks the first time such technology has been wielded in alternative meat production, opening the door to a new era of sustainable, mass-produced meat analogues that could reshape the global food landscape.
“Our work demonstrates the untapped potential of metamaterials in food technology,” said Prof. Nahmias. “By harnessing their unique structural properties, we have developed a solution that is not only sustainable but also scalable, addressing the growing global demand for meat while mitigating its environmental impact.”
The study represents a convergence of materials science and gastronomy, offering a blueprint for the future of food production. With livestock farming accounting for over 30% of global freshwater use, innovations like this are crucial for building a sustainable food system. By introducing new metamaterials into the culinary landscape, this research opens new possibilities for designing food products that are as appealing as they are sustainable.
