Food tech giant SavorEat launches vegan pork and turkey made by a robot chef

Read Time:   |  27th July 2022

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Food tech brand SavorEat has created the first 3D printed personalised plant-based pork and turkey burgers cooked by a robot chef.


Food tech brand SavorEat is adding plant-based turkey and pork breakfast patties to its portfolio of meat-free products.

The food tech giant already offers meat-free hamburger patties… However, customers may be surprised to learn that their vegan burger is actually cooked by a robot chef.

Yes, that’s right. A robot chef.

Robot chef

The brand’s Smart Robot Chef is powered by machine learning and AI. It aims to reduce food waste by “only producing the specified amount of plant-based meat needed on demand”.

Using its proprietary web application, diners can customise protein and fat compositions and select cooking preferences. These details are then sent to the robot Chef who gets to work straight away.

The Smart Robot can produces three patties in around six minutes, entirely automatically.

Racheli Vizman is the CEO and Co-Founder of SavorEat. She said: “We’re passionate about offsetting carbon emissions and reducing waste. That is why we created a product that can do both.

“By expanding into other Plant-Based meats, we aim to provide greater variety and customisation, to empower the planet to eat differently, with more healthy and sustainable options to reduce ecological impact.”

‘Offset animal-based meat emissions’

SavorEat hopes its new plant-based products will help “offset animal-based meat carbon emissions, and usher in the future of food with more sustainable alternatives”.

The brand added: “The meat industry emits the largest amount of greenhouse gas (GHG) within the food ecosystem and is responsible for 15 percent of global emissions.

“This figure is almost equal to that of the entire global transportation industry. Plant-based proteins, by comparison, emit drastically fewer GHG emissions, and are on track to represent 11 percent of all protein consumption by 2035″.

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