Alternative proteins are gaining traction, but one startup believes it holds the key to helping the industry take it to the next level. Based in Spain, Cocuus has developed its own 3D printing technology to make realistic plates of meat substitutes using plant or cell-based ingredients. And they recently launched a 3D printed salmon rib eye and sashimi to prove it.

Cuckold began in 2017, when Javier Zaratiegui, Daniel Rico and Paxti Larumbe came together to brainstorm solutions to the broken food system. Right now, we face an uphill battle in figuring out how to meet the nutritional needs of a planet of 10 billion people while fighting climate change.

“The resources to feed the entire population are limited,” Zaratiegui said, city in Food Navigator. “We cannot meet this challenge with today’s solutions.

From vegan burger patties to chicken strips, there are already a number of plant-based meat products on the market. These offer sustainable alternatives to animal proteins produced by traditional carbon-intensive livestock farming. But some consumers still cite taste and cost as the reasons they stick with meat.

Cocuus’ 3D printing platform

That’s why Cocuus is developing 3D printing technology to help manufacturers of alternative proteins create next-generation products that could lead to mass adoption.

The Navarre-based B2B startup’s platform allows startups to create analogues that look like real slices of meat. Called “Mimethica”, the technology analyzes the structure of foods and uses mathematical models to reconstruct them.

“Not only to rebuild them, but to do it in an evolutionary way,” Zaratiegui said.

In addition to 3D printing, the patented platform combines inkjet printing and other “disruptive disciplines” to create its hyper-realistic and cost-effective alternatives. And they have already managed to create their first prototypes: 3D printed rib eye and salmon.

Not only to rebuild them, but to do it in an evolutionary way.

Javier Zaratiegui, co-founder, Cocuus

Go-to-market plans for 2021

Currently, the main focus of the startup is to refine its platform and conduct pilot tests before bringing the technology to market later this year. Currently, Cocuus is able to 3D print around 10 kilograms of its product per minute.

It plans to partner with alternative meat manufacturers by selling and leasing its platform, as well as providing expertise and support in R&D. These companies will not only include plant-based meat startups, but also companies using cellular technologies.

According to Cocuus, they are already in the process of creating a prototype for its scaffolding technology to allow companies to 3D print cultured meat and fish.

As reported by Food Navigator, Cocuus launches a fundraising round to fuel his growth plans. It aims to raise 2 million euros (2.4 million US dollars), which will be used for “marketing and sales, finishing of current products and further R&D”.

3D printing technology on the rise

Although still a small industry, the alternative protein space of 3D printing is accelerating. Cocuus is joined by the Revo Foods startups. Based in Vienna, Revo Foods has created 3D printed vegan salmon and other seafood and will be launched with partner restaurants.

Other players include Barcelona’s Novameat, which has developed both vegan steak and cell-based meat using 3D printing technology. Meanwhile, Redefine Meat in Israel has launched an “alternative steak” that has been 3D printed using plant-based ingredients.

All images are courtesy of Cocuus.