SuFAB, a Subsidiary of Ewha Technology Holdings, Won Innovation Award at CES 2025
- Date2024.11.20
- 12056
Startup SuFAB Signaled ‘Next Meat’ to Revolutionize the Plant-based Meat and Cultured Meat Market
Rhee Jin-kyu, CEO of SuFAB and a Professor at Ewha Womans University, Department of Food Science and Engineering
SuFAB (Super Fabulous Fabrication of Foods, Agriculture and Biomaterials) Inc., a technology holding subsidiary of Ewha Womans University and a startup, was founded by Professor Rhee Jin-kyu of the Department of Food Science and Engineering at Ewha. SuFAB received the CES 2025 Innovation Award for its groundbreaking plant-based meat technology based on 3D printing. The CES Innovation Award, presented by the Consumer Technology Association (CTA), is considered the highest honor in recognizing innovative technologies and products shaping the future.
SuFAB and the Ewha research team developed Next Meat, an innovative meat alternatives that surpasses the flavor and texture of traditional meat. It was selected as the winner in the Food & AgTech category and will be honored at CES 2025, the world’s largest consumer electronics and IT trade show, held in Las Vegas, USA, in January.
Next Meat employs cutting-edge technologies such as muscle fiber weaving, chunk meat manufacturing, and marbling creation. By applying these techniques to cultured animal and fish cells, it delivers unparalleled taste and texture. Utilizing 3D printing, the product can replicate high-demand cuts of meat like tenderloin, sirloin, brisket, neck chain, or salmon fillets. This innovative approach not only mimics the juicy and chewy texture of real meat but also incorporates alternative fat technologies for health benefits and integrates marbling for authentic flavor profiles. Beyond recreating flavor and texture, Next Meat is designed with sustainability in mind as well. It uses eco-friendly materials, minimizes environmental impact, and adopts sustainable distribution methods to meet the growing demand for premium alternative and cultured meat products.
The research team utilized advanced technologies such as 3D imaging, hyperspectral imaging, bioelectric imaging, MRI, and finite element method (FEM) simulations to decode complex marbling patterns and optimize the microstructure of the meat. Key technologies include ‘Foodructure’ and ‘Rheomer’. Foodructure is a design algorithm capturing deformation, recovery, and destruction processes in food microstructures. Rheomer is a tool that adjusts material properties for 3D printing, enabling precise control over texture and taste at the voxel level.
The development of Next Meat was supported by Ewha’s interdisciplinary research efforts. SuFAB collaborated with research teams in architectural engineering, food science, computer science, artificial intelligence, industrial convergence, and communication and media studies to advance the technology. SuFAB, founded in 2019 by Professor Rhee, is a venture specializing in 3D-printed food and medical bio-products. The company boasts numerous domestic and international patents, academic publications, and technology transfers. It has previously been recognized with the Minister of Agriculture, Food, and Rural Affairs Award in 2020.
This research received funding from several organizations, including the Korea Institute of Marine Science & Technology Promotion (KIMST), Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, and Forestry, the National Research Foundation of Korea (NRF), and the TIPS program of the Ministry of SMEs and Startups. There were additional supports from Ewha Campus Town and Ewha Value-up Technology Commercialization programs.
SuFAB CEO, Professor Rhee, stated, “Our goal is not merely to replace meat but to provide a superior food experience. Next Meat sets a new standard for taste, texture, and sustainability”. The product is set to be supplied through both B2B and B2C channels in the future.
Ewha Holdings continues to strengthen the startup ecosystem by supporting technology-driven startups founded on the university’s research innovations.