Vol. 11, Special Issue 8 (2022)

Author(s):
Sakshi Sharma, Zuhaib Bhat, Sunil Kumar, Arvind Kumar, Riya Abrol and Rahul Singh Chandel

Abstract:
A developing technology for food manufacturing, which offers the opportunity to design novel food products with improved nutritional value and sensorial profile is 3DP (Three Dimensional Printing). The emerging technology of 3D printing (3DP) has been recognized for its unprecedented capacity to fabricate food products with intricate structures and reduced material cost and energy. For sustainable 3DP of meat substitutes, the possible materials discussed are derived from in vitro cell culture, tougher meat cuts, trimmings or by products/waste, insects, and plants. These material-based approaches are analyzed from their potential environmental effects, technological viability, and consumer acceptance standpoints. The sustainability of 3DP using these raw materials as food inks could be enhanced by the utilization of generic/universal components or scaffolds and optimization of cell sourcing and fabrication logistics. Despite the availability of number of options animal based proteins as printing materials for inks and some start-up ventures attempting to fabricate food products, 3D printing of meat products remains a challenge. From various insects, powders, proteins (soluble/insoluble), lipids, and fibers are produced, which—in different combinations and at optimal concentrations—can potentially result in meat products constructs. Valuable materials derived from meat like meat trimmings or by products/wastes using low energy methods could reduce waste production and offset some greenhouse gas (GHG) emissions. Apart from printer innovations (speed, precision, and productivity), rational structure of supply chain and optimization of material flow and logistic costs can improve the sustainability of 3D printing. Irrespective of the materials used, perception-related challenges exist for 3D-printed food products. Consumer acceptance could be a significant challenge that could hinder the success of 3D-printed meat products.