Here at 3D Rapid Print, one of the fastest growing 3D Printing companies in the Thames Valley, we like to keep abreast of the latest innovations in 3D printing.
On November 4th 2021, newspaper the Algemeiner Journal spoke of a 3D printing robotic chef from food technology company SavorEat of Rehovot, Israel, which would make the company’s flagship plant-based protein burgers based on the customer’s preferences. Seven years ago, SavorEat co-founder and CEO Racheli Vizman started developing what the Algemeiner Journal referred to as “an alternative food “machine”” when she needed to improve her diet while also satisfying her cravings.
The chef’s technology was developed at the Hebrew University of Jerusalem, where Vizman collaborated with Professors Oded Shoseyov and Ido Braslavsky, establishing SavorEat in 2018. The team developed a derivative of a special fibre that could be extracted from plants and used as a binder to create a variety of meat-like textures. SavorEat intends for would-be customers to use an app that would let them choose a customised dish based on their preferred portion size, protein level, fat level and doneness. The company claims that the grilled meatless burgers would contain no gluten, cholesterol, added hormones, preservatives or antibiotics.
Later in November, SavorEat announced that it would be collaborating with high-end food services company Yarzin-Sella of Tel Aviv, running a pilot program with SavorEat’s robot chefs to serve meals in the Israeli offices of companies like Meta and Google (both of Menlo Park, California), as well as mobile games company Playtika. (Tel Aviv is also in Israel.) In late December, SavorEat further revealed that its burgers would be served to customers at designated locations of the burger restaurant chain BBB. In 2022, the company plans to place several of its robot chefs at selected American universities as part of a pilot program with food services and facilities management company Sodexo of Paris, France.
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Disclaimer: Featured image of “The Chef, by Tanoux” is in the public domain in its country of origin and other countries and areas where the copyright term is the author’s life plus 70 years or fewer. It is also in the public domain in the United States because it was published (or registered with the U.S. Copyright Office) before January 1, 1927.
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