30 bacteria, commonly referred to as “superbugs.” When these bacteria are transmitted to humans, they have the potential to induce severe illnesses. Lastly, securing the meat supply chain in the face of unforeseen challenges, such as disease outbreaks, is a growing concern in our interconnected world. It’s evident that bringing animals to market, as it stands, appears to be an inefficient and unsustainable use of our precious natural resources. The ineffectiveness of protein production in animals is a significant concern in the face of a growing world population. Finding the solution Though he didn’t intend on entering the food tech industry, once he and Greenberg put their minds to it, finding the solution to producing plant-based cuts of meat that look, smell, and taste like the real thing, became an exciting challenge. “What’s available today from most of the companies producing meat alternatives is ground alternative meat,” Shpaisman clarifies. “We looked at the problem of how to include ‘marbleization’ to whole food cuts—giving it a texture like that of a steak by combining tiny features of fat inside a ‘muscle tissue,’ and orienting muscle fibers in the ‘right’ direction— and tried several ideas to find a solution.” Shpaisman reports that 60 percent of farm grown meat sold at market is whole meat cuts. What didn’t work the first or even the second time around in their trial-and-error experimentation started to coalesce when Shpaisman incorporated elements of his research in the nano realm into the problem at hand. “When we looked at tech that uses nano elements and makes structures in the nano-micro space, we said, ‘Wait, adapting this will work.’” “Inspiration from nanotechnology was a huge overhaul in our thinking of how to give plant-based meat a natural appearance,” he says. The process involved using plant-based alternative muscle, fat, and blood elements that are associated with meat to structure the end product in an affordable way where the flowing materials are controlled simultaneously and can be scaled industrially without additional cost. Once the company was formed, they turned to Soglowek for their know-how, development lab, and operational product lines. Established in 1937, this Israeli food powerhouse specializes in the production and distribution of baked goods, meats, vegetarian options, and packaged food items. Most notably, Soglowek holds the prominent position as the leading Israeli manufacturer of alternative meat products, achieved through their innovative Wonders of Nature line. By harnessing synergy of working with Soglowek, Malanta aims to ensure that its complete meat cuts closely match both the quality and affordability of traditionally farmed steaks. The link to Nanotech A strong interconnection exists between nanotechnology and food technology, yielding the potential to reshape various facets of food production, processing, packaging, and safety. For example, tailored nano sensors exhibit rapid and precise capabilities for detecting contaminants, pathogens, and spoilage. Such advancements reinforce food safety measures and uphold stringent quality standards. Nanostructures also provide a platform for enhancing nutrient solubility, stability, and bioavailability. This lays the foundation for fortified foods enriched with superior nutritional content. Utilizing nanoscale emulsions and gels can lead to a smoother mouthfeel and heightened taste perception. “We looked at all the technologies out there, and we said, ‘There must be a better solution to our problem,’” Shpaisman explains. “When we looked at tech that uses nano elements and makes structures in the nano-micro space, we said, ‘Wait, adapting this will work.’”
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