Researchers at The Hebrew University of Jerusalem have developed plant-based meat using metamaterials—engineered structures that mimic the texture and behavior of real meat.
Imagine biting into a perfectly seared steak—juicy, tender, and rich in flavour, only to discover its entirely plant-based.
Engineers at The Hebrew University of Jerusalem claims to have developed a remarkable new way to make plant-based meat that may change the way we classify meat in the future.
By using a special design technique called “metamaterials“—which focuses on how something is structured rather than what it’s made of—they’ve managed to recreate the texture, taste, and cooking style of real meat.
This means that juicy steaks, tender chops, and even thick T-bone cuts can now be made entirely from plants, in a way that’s realistic, affordable, and easy to produce on a large scale.
This advancement enables the creation of meat alternatives that closely mimic the texture and mouthfeel of traditional meat, offering a compelling solution to the challenges faced by the plant-based food industry.
The researchers have created two special plant-based materials to make fake meat feel and cook like the real thing.
The first one, called Low-Temperature Meat Analogue (LTMA), is designed to mimic the stringy, fibrous texture of real muscle—like what you find in a piece of meat.
The second, called Proteoleogel (PtoG), acts like animal fat. It’s made from plant proteins and oil, and helps give the meat its structure and the way it sizzles and behaves when cooked. Together, these two parts make plant-based meat taste and feel much closer to the real deal.
By combining these materials, the team has successfully produced complex, whole cuts of meat—such as steaks and chops—with remarkable precision.
Notably, blind taste tests indicated that participants could not distinguish between these plant-based analogues and conventional meat, highlighting the potential for widespread consumer acceptance.
A significant advantage of this technology is its scalability and cost-effectiveness. Unlike the slower and more expensive 3D printing methods previously used in alternative meat production, the Hebrew University team employs injection moulding—a high-capacity manufacturing process from the polymer industry.
This approach allows for mass production at a projected cost of approximately $9 per kilogram, making sustainable meat alternatives more accessible to a broader consumer base.
The implications for the food industry, particularly in Southeast Asia and the Middle East, are profound. These regions are witnessing a surge in demand for plant-based foods, driven by health consciousness, environmental concerns, and ethical considerations.
In the Middle East, the plant-based food market is projected to reach USD 8–9 billion by 2030, growing at a CAGR of over 10% .
Similarly, Southeast Asia’s plant-based meat market is expected to exhibit a CAGR of 23.94% during 2025–2033
Local companies are responding to this trend with innovative products tailored to regional tastes and dietary laws. In the UAE, Switch Foods has established the first plant-based meat facility in Abu Dhabi, producing soy-free and vegan kebabs, minced meat, kofta, sujuk, and burger patties.
IFFCO launched THRYVE, the Gulf Cooperation Council’s first fully plant-based meat brand. In Southeast Asia, startups like Singapore’s Karana (jackfruit-based pork), Indonesia’s Green Rebel Foods, and Vietnam’s Emmay (mycelium-based proteins) are innovating with local flavours and ingredients.
The development of metamaterial-based meat alternatives addresses key challenges in the plant-based food industry, including replicating the sensory experience of traditional meat and achieving scalable, cost-effective production.
By delivering authentic texture and flavour at an affordable cost, this innovation has the potential to accelerate the adoption of plant-based diets in regions where meat consumption is deeply embedded in culinary traditions.
