3D Printed Meat: Great Potential for the Future, But Challenges Still Persist https://ift.tt/2Jlbmvp In ‘Application of 3D Printing in Meat Production,’ researchers delve further into the possibilities of additive manufacturing with food. While there have been some forays into fabrication with meat, most viable production of food has related more to extrusion of sweets, breads, and items more conducive to being expressed through a nozzle. The authors point out that some of the greatest benefits in 3D printing can be translated to use with food as so many consumers today have special dietary needs—and 3D printing technology allows for complete customization, even with the possibility of adding specific vitamins to food, along with flavors and different structures. Food customization is certainly nothing new, as chefs around the world have been creating special dishes for eons; however, ‘artisans’ today are often challenged in creating one-of-a-kind dishes as such an exercise can be cost-prohibitive.
So many different health conditions can be addressed too, and especially for individuals who may have trouble eating, chewing, or swallowing their food. The research team explains that the greatest potential for customized food lies in 3D printing techniques such as:
Their number one choice for creating food, however, is a natural one, with extrusion:
Significant challenges are still present, however, regarding precision in fabrication, performance in processing, and issues with flavor, structure, and ‘binding mechanisms.’ So far, most processing of meat in 3D printing has been in a slurry form, which makes sense for extrusion; however, this may not be conducive to presenting a gourmet product by any stretch. The addition of other binding components, however, like gelatin, should improve meat processing. Techniques such as electrospinning may also be beneficial, resulting in meat that is the desired shape and size, created of strong micro-fibers. Electrospinning can also be more conducive to good flavor due to the fibrous advantage. Microencapsulation is another technique that could be useful as it compresses vitamins and minerals and oils together, feasibly with a multi-print head system.
3D printing and food are one of the most tantalizing subjects, and while the fabrication of meat is certainly an interesting concept, researchers over the past few years have also brought 3D printed chocolate, pancakes, a variety of savory items, and so much more to our attention. Ultimately, consumers should have much more control over how their food is processed and made at home, as well as in restaurants, and many institutional settings. What do you think of this news? Let us know your thoughts! Join the discussion of this and other 3D printing topics at 3DPrintBoard.com. [Source / Image: Application of 3D Printing in Meat Production] Please enable JavaScript to view the comments powered by Disqus.Printing via 3DPrint.com | The Voice of 3D Printing / Additive Manufacturing https://3dprint.com June 26, 2019 at 08:36AM
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