Redefine Meat’s ‘New-Meat’ products to be featured in Selfridges in-store restaurants: The Brass Rail and Harry Gordon’s Bar & Kitchen.
Selfridges includes Redefine Meat, as the only food-centric company among 10 industry leaders, to participate in their earth-conscious retail exhibition.
Modern and dynamic food service company The Pool will offer Redefine Meat's plant-based New Meat™ to its large customer base in Berlin
Gourmet tour in March brings New-Meat™ range to many restaurants in Berlin
New-Meat™ pioneer Redefine Meat today announces a strategic partnership with Berlin-based food service company The Pool.
India’s largest 3D Printing Company, Imaginarium believes in providing the best manufacturing solutions across an array of industries like engineering, education, automotive, medical etc.
Company brings to market what was previously considered technologically impossible: commercial-scale whole cuts of plant-based meat, achieving a level of quality endorsed by leading chefs for the menus of Michelin-star restaurants
Range of New-Meat™ commercially available includes beef and lamb flank cuts, as well as culinary-grade ground beef, sausages, premium burgers and lamb kebabs
Products are immediately available within initial high-end restaurants in the UK, Germany, Netherlands, and Israel
With European expansion, company solidifies roadmap to become the world’s largest meat company, harnessing technology instead of animals
French company FABULOUS, specialized in powder materials for powder bed systems, has developed innovative materials with high certifications and properties. All FABULOUS’ materials have been successfully tested on FARSOON systems, with early adopters service bureaux continuously using them (see case studies below). This collaboration will focus on the helping end-users with new materials specific to industrial applications, such as BLUECARE material specific for the Food industry, or ACTIVE material dedicated mainly to the Water industry.
What do Redefine Meat, Highcon and Twine Solutions have in common? Alon Bar-Shany, Chairman and CEO and member of the Board of Directors. For more than 16 years, Alon Bar-Shany led the fortunes of HP Indigo as General Manager. After his departure, the sought-after manager is now active in three different companies. AdditiveManufacturing.global spoke to Alon Bar-Shany about his new plans.
Gourmet chef André Kneubühler relies on 3D printing for the presentation of his sophisticated dishes. At the "Golden Chef", the most important Swiss cooking competition, he achieves third place with this - also with the help of Sintratec technology.
Major Innovations Set to Further Increase Consumer Engagement and Venue Sales – essential in the post-pandemic hospitality come-back
Following comprehensive testing and validation with leading chefs and consumers, five New-Meat products are now available in select Israeli restaurants and hotels nationwide – all famed for high quality meat and most have never served Alt-Meat to date
"How? Printed food? That's way in the future, isn't the industry that far along yet..." Yes it is - the industry is even further ahead. Printed steaks, roasts, but also salmon and tuna are already on the supermarket shelves of various shops, also here in Austria. You don't believe that? Read here which products are already being additively manufactured from plant-based raw materials. By Sabine Slaughter
Merck today announced three-year collaborations with Tufts University, Massachusetts, USA, and Technical University (TU) of Darmstadt in Germany.
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