Israeli Company Creates Vegetable Burger Made From 3D Printer, Can Be Served In 6 Minutes!

Burgers can now be printed via a 3D printer. (photo: doc. pixabay)

JAKARTA - The Israeli food technology company, SavorEat, on Tuesday, December 28, launched a personalized plant-based burger system for each customer. They became one of the first companies to use 3D printing technology to cook food.

Typically, vegan burgers from companies like Impossible Foods and Beyond Meat are frozen and then cooked on the grill.

However, the SavorEat technology is created on site by a 3D printer independently with three cartridges filled with oil and other ingredients. Customers can choose how much fat and protein they want in each burger. The process of making this food takes about six minutes to cook until cooked.

"It's a mix of innovative meat alternatives and digital manufacturing where we can also cook products," Racheli Vizman, chief executive of SavorEat, told Reuters.

He says the company's burgers are made with a combination of potatoes and chickpeas and pea protein.

Demand for alternatives to meat by health-conscious consumers has surged in recent years, while alternative protein startups raised more than $3 billion in 2020.

Another Israeli company, Redefine Meat, last month began distributing whole-cut meatless burgers in European restaurants.

SavorEat, which is funded by an Israeli institution and whose Tel Aviv-listed shares are now up 11% on Tuesday, said initially their homemade products would be served at local burger chains.

The company is also working with foodservice company Yarzin Sela, which supplies Israeli high-tech companies, and struck a deal with Sodexo to serve its vegan burgers to US universities.

"There is a growing segment of people called 'flexitarians' - people who are actively trying to find meat alternatives to reduce their meat consumption," Vizman said, citing about a third of the US population.

Oded Shoseyov, chairman and chief scientist of SavorEat, said the company is also working on a plant-based version of pork breakfast sausage for the US market.