Future food supply concerns were the focus of a team of Singaporean academics, who eventually chose to generate them using 3D printing. The need for foods high in protein is anticipated to grow as the world's population ages and expands, raising concerns over rising greenhouse gas emissions, and increased water and land use associated with conventional methods of raising animals for food. People have already started using alternate sources of proteins from plants, algae, and insects in several regions of Africa, Asia, and South America to produce nutrient-dense, sustainable food. [1]

Figure 1. 3D-Printed Food help People Eat Alternative Protein Sources

Figure 1 shows however, some people might find it strange to eat things like algae and bugs. To make eating insects a little more appealing, the research team developed a novel method. To modify the flavour, they opted to blend the crickets or larvae with more widely consumed veggies like carrots.

In order to effectively include alternative proteins in food inks, researchers from Singapore University of Technology and Design (SUTD), Khoo Teck Puat Hospital (KTPH), and the University of Electronic Science and Technology of China (UESTC) worked together on this project. By limiting the number of experimental runs, the study team minimised time and resources while optimising protein inks. [2]

For example, to provide a more recognizable flavor, typical foods like carrots can be combined with alternative proteins like crickets. A 3D food printer can then extrude this carrot and bug mixture to create dishes that are as beautiful as they are delicious.

The team of researchers optimized a protein ink composition with three variables (carrot powder, protein, and xanthan gum) using a central composite design approach. In addition to flavor, nutrition, and color, carrot powder helps impart mechanical strength to the ink. [3]

They also experimented with different proteins, such as sericin, soybeans, spirulina, crickets and black soldier fly larvae. The experimentally developed inks were tested for 3D printability and syneresis, and the optimized inks achieved the highest printability and lowest syneresis.

According to Professor Zhang Yi, the lead researcher at the University of Electronic Science and Technology of China, alternative proteins may eventually replace animal proteins as the main source of protein consumed by humans. [4]

References:

1. https://gadgets360.com/science/news/3d-printed-insects-algae-food-singapore-university-of-technology-and-design-3235636
2. https://realtimeindia.in/3d-printed-food-developed-by-researchers-could-help-people-eat-alternative-protein-sources/
3. https://www.technologyshout.com/3d-printed-food-developed-by-researchers-could-help-people-eat-alternative-protein-sources/
4. https://www.advertisementshout.com/3d-printed-food-developed-by-researchers-could-help-people-eat-alternative-protein-sources/? utm_source=rss&utm_medium=rss&utm_campaign=3d-printed-food-developed-by-researchers-could-help-people-eat-alternative-protein-sources&

Cite this article:

Thanusri swetha J (2022), 3D-Printed Food help People Eat Alternative Protein Sources, Anatechmaz, pp. 375