Steakholder Foods has entered a strategic partnership with the Industrial Technology Research Institute (ITRI) to bring its food-tech solutions to the Taiwanese market.
Through the partnership, the companies expect to develop and commercialise a range of food products utilising Steakholder Foods’ 3D printing technology and plant-based premixes, tailored specifically to Taiwanese cuisine.
Under the agreement, the companies will develop commercial high-quality, plant-based meat alternatives, with the aim of empowering Taiwan to independently produce meat substitutes. The products will be tailored to meet local palate preferences.
Leveraging Steakholder Foods’ 3D bioprinting tech, the collaboration aims to help reduce Taiwan’s dependence on traditional meat supply chains, fostering greater food diversity and sustainability across the region.
To accelerate expansion across Taiwan, the partnership will focus on commercialising Steakholder Foods’ products through collaborations with leading food companies in Taiwan. A key part of this strategy will involve the sale of Steakholder Foods’ commercial-scale 3D printers and premixes to commercial partners.
Steakholder Foods’ CEO Arik Kaufman said: “This partnership with ITRI represents a significant step forward in our mission to create sustainable, innovative food solutions. By combining our advanced 3D printing technology with ITRI’s extensive research capabilities, we now have the ability to deliver a range of delicious plant-based food options that will help significantly reduce environmental footprint across Taiwan.”
Yair Ayalon, VP of strategy and business development at Steakholder Foods, commented: “We chose ITRI as our collaborator because of its cutting-edge food technologies and expertise in material science, combined with its deep understanding of the Taiwanese market. By uniting our pioneering 3D printing technology with ITRI’s invaluable regional consumer insights and local operations, we are uniquely positioned to introduce alternative meat as a sustainable and locally sourced protein option for Taiwan’s consumers.”
Ayalon continued: “This powerful combination of strengths will allow us to efficiently commercialise and scale these alternatives through collaborations with leading local food companies. It was a real pleasure to see Israeli and Taiwanese scientists collaborating effectively, enhancing the synergy between our teams.”
Deputy general director of ITRI Central Region Campus, Shih-Chi Lee, added: “Aligning with Steakholder Foods allows us to extend the boundaries of food technology and sustainability in entirely new ways. Our collaborative efforts will pave the way for exciting advancements in Taiwan’s food industry, expanding our portfolio with new food products and categories, and ultimately contributing to solving food security and creating a healthier planet.”
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