3D Printing of cultured meat products. Issue 1 (2nd January 2022)

• Record Type: Journal Article
• Authors: K. Handral, Harish; Hua Tay, Shi; Wan Chan, Weng; Choudhury, Deepak
• Is Part Of: Critical reviews in food science and nutrition. Volume 62:Issue 1(2022)
• Page Start: 272
• Page End: 281
• Publication Date: 2022-01-02
• Subjects: alternative proteins -- cultured meat -- lab-grown meat -- plant-based meat -- 3D printing -- smart proteins; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1815172
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract: Three-dimensional (3D) printing is a fast-developing digital technology with colossal market scope in food and nutrition technology, providing a platform for establishing unique food products with enhanced sensory and nutritional value for a particular end-user. Cultured meat is the concept of producing meat sustainably in laboratory conditions without the sacrifice of animal life and the excessive use of antibiotics. 3D printing could offer unique solutions for the vital issues of cultured meat production; particularly on regulating the protein, fat, and other nutritional content, along with providing realistic texture. This review highlights the immense benefits of 3D printing technology for the scalable and reproducible production of cultured meat products.