3D printing technology in plant-based foods has become a topic of interest for food businesses and investors seeking the next big thing in the plant-based protein segment. It is prominently used in alt-meat production, and there are two sources from which alternative meat can be made using this technology. One source is plant-based ingredients such as soy, tofu, and pea protein. The other source includes lab-grown cells, which are cultivated from animal tissues. Apart from catering to a growing vegan population, the process is more environmentally friendly, using less water and land, and producing fewer GHG emissions as compared to traditional farming. To satisfy consumers’ increasing desire for customized nutrition and distinctive eating experiences, businesses are aggressively exploring and launching innovative 3D-printed plant-based foods.
Last year, Cocuus (Spain) and Foody (Spain) launched an industrial-scale 3D bioprinting facility to produce plant-based meat in Tudela, Navarra. They announced the production of over 1,000 tonnes of plant-based bacon this year. Cargill funded Cocuus in 2022 to focus on its strategy of gaining a stronghold in the plant-based market through 3D printing of food. Last year, the company hit retail shelves under Foody’s brand with 3D-printed plant-based bacon. However, a few months ago, Foody’s was acquired by Above Food (Canada), showcasing an interesting trend towards 3D printing to offer unique plant-based options to consumers.
Redefine Meat, an Israeli food tech startup, has unveiled its 3D-printed vegan flank steak to European retailers. This plant-based meat is produced from a blend of wheat, soy, and potato proteins combined with ingredients like rapeseed oil, cornstarch, and natural flavors. The company has adopted a unique 3D printing technology called Plant-Based Tissue Engineering. With this technology, they can manipulate the fat content, protein, and intensity to get the right taste and texture, mimicking their animal counterpart.
A Mexican startup called Forma Foods has created Plant-Based Carne Asada (meat substitute) using a special technique called “chaotic printing”, which was initially used for bioprinting live tissues. It enables the firm to mimic microstructures of muscle, fat, and connective tissues from plant-derived protein, fibre, and oil such as pea protein, prebiotic fibre, and coconut oil. The company has built their own printers so as to better control the feel and texture of the product.
Steakholder Foods (Israel), known for its bioprinting technology, has introduced two new products to the US market, SHMeat and SHFish. The company uses two advanced printing technologies. The first is the Drop Location in Space printer, which replicates the light, flaky texture of fish and seafood while also arranging plant-based ingredients in specific patterns and layers to mimic the unique, delicate textures of real seafood. The second is the Fused Paste Layering machine, which simulates meat’s fibrous texture through layer printing and fiber alignment features. They recently opened a demo center to demonstrate how 3D printing on food can improve customer engagement. Additionally, they teamed up with Taiwan’s Industrial Technology Research Institute (ITRI) to use Stakeholder Foods’ 3D-printed products to prepare a variety of commercial foods.
Earlier this year, Revo Foods introduced the Food Fabricator X2, a new 3D printer that is claimed to be the first machine for industrial-level food production. With its multi-nozzle system, this Food Fabricator X2 can continuously and massively produce food with precise texture, shape, and size. They also launched the world’s first 3D-printed vegan octopus from fungi.
Scientists at the Singapore University of Technology and Design (SUTD) have developed a new method for 3D printing food, one of many ongoing studies aimed at meeting consumer demand for customized products. They developed a 3D printer that can mix different nutrient-dense meals and utilize a variety of materials. The goal of this technology is to improve the aesthetic appearance of foods and create food products that are appropriate for those who have dysphagia (difficulty swallowing).
3D printing in the food industry promises significant advancements, offering customizable and sustainable food options, However, the high costs of production and equipment, along with challenges in ensuring food safety and navigating regulatory approvals, remain substantial hurdles. Recently, many states in the US have also banned cultivated meat production and distribution. Florida was the first to ban cell-cultured meat, and the law went into effect in July of this year. However, some companies, such as UPSIDE Foods and Good Meat, have already received FDA regulatory approval. The growth of 3D printing in the cultivated meat sector is uncertain; if more states move forward to ban it, advancements in this technology may progress at a slower pace.
