Steakholder Foods Ltd. (Nasdaq: STKH), a leading innovator in alternative proteins and 3D printing technologies, today announced that it had received its third payment of USD 250,000 from the Singapore-Israel Industrial R&D Foundation (SIIRD). To date, the Company has received a total of USD 740,000 from the USD 1,000,000 grant awarded to Steakholder Foods from SIIRD.

The first installment was disbursed in March 2024following the Company’s successful production of 3D-printed hybrid fish using its proprietary Printer HD144 and Drop Location in Space (DLS)™ printing technologies, and the second milestone payment in November 2024 was triggered by the Company’s creation of plant-based 3D-printed fish and eel. The team is moving forward with new premix blends for the second phase of the project – 3D printed eel, with the third payment corresponding to great advancements in the creation of eel texture and flavor. This involves meticulous model planning, material development, premix formulation, and the final printed product. These advancements underscore Steakholder Foods’ dedication to pushing the boundaries of food technology and offering diverse, sustainable alternatives to traditional seafood.

Arik Kaufman, CEO of Steakholder Foods, said: “We are thrilled to receive this third non-dilutive grant installment from SIIRD, which reflects our significant progress in our collaboration with Umami Bioworks and commitment to advancing food technology. We are excited to continue enhancing our 3D printing capabilities and premix formulations to create additional high-quality, sustainable seafood alternatives.”

About Steakholder Foods

Steakholder Foods is at the forefront of transforming the alternative protein industries through its advanced technology. Founded in 2019, Steakholder Foods specializes in developing and selling 3D-printing production machines, supported by proprietary premix blends, formulated from the highest-quality raw ingredients. These innovative tools are designed to help manufacturers of all sizes efficiently produce foods that meet and exceed consumer expectations for taste, texture, and appearance and offer a safe and sustainable alternative to industrialized meat and seafood production.

Steakholder Foods’ expertise in creating alternative proteins products that replicate the complex textures of traditional meats such as beef steaks, white fish, shrimp, and eel. The company is also exploring the integration of cultivated cells, preparing for future advancements in food technology.For more information, please visit: https://steakholderfoods.com