As the alternative food technology market has boomed in recent years, an Israeli startup has a vision to bring personalized, plant-based food — prepared by a robot chef — to every kitchen.

Inspired by the success of Nespresso in bringing the professional coffee maker experience from the café into the home, Israel’s SavorEat believes the same can be done in the plant-based food sector.

The startup has developed a one-stop shop robot chef that uses 3D printing technology to produce, cook, and grill plant-based protein burgers – its flagship product – based on the diner’s personalized preferences. The company claims its burgers mimic the experience, flavor, and texture of freshly cooked meat and can be tailored to specific tastes, diets, and lifestyles.

“The world is changing. We are not just doing business. We want to create an impact,” Racheli Vizman, co-founder and CEO of SavorEat, told The Algemeiner in an interview. “Personalized nutrition is the main differentiator we would like to bring to the community. We are changing the status quo of the way people will consume food in the future.”

Born out of a personal medical need to switch her diet to low-fat and healthier choices while also satisfying her cravings, Vizman seven years ago started a journey to develop an alternative food “machine.”

“I couldn’t consume products containing salt, sugar, and fats, and the alternatives of what I could eat were very limited. It was a frustrating time. I lost a lot of energy and I fell into a depression,” Vizman recounted. “I remember myself fantasizing about food that I want to eat. I imagined to myself having a machine that would make food that I need and can find me alternatives that I can consume, that give me the same experience and mental fulfillment. At the time it was a gimmick.”

As an already-established entrepreneur, Vizman started some research and found only a few peer startups, but working at a very low scale.

“I saw an opportunity, so I quit my job I was very happy with and went into the unknown — to turn my imagination into reality,” Vizman said.

For the technology, developed at the Hebrew University of Jerusalem, Vizman partnered with Prof. Oded Shoseyov and Prof. Ido Braslavsky, and incorporated SavorEat in 2018. The scientists developed a derivative of nano-cellulose fiber that is extracted from plants and used as a binder to create a variety of meat-like textures.

Read the entire original article on Algeimeiner.