3D Printing of cultured meat products

• Published in: Critical reviews in food science and nutrition Vol. 62; no. 1; pp. 272 - 281
• Main Authors: K. Handral, Harish, Hua Tay, Shi, Wan Chan, Weng, Choudhury, Deepak
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 2022; Taylor & Francis Ltd
• Subjects: 3-D printers; 3D printing; alternative proteins; Animals; Antibiotics; Cultured meat; Food; lab-grown meat; Meat; Meat production; Meat Products; Nutrition; Nutritional Status; Nutritive value; plant-based meat; Printing; Printing, Three-Dimensional; smart proteins; Technology; Three dimensional printing; smart proteins; lab-grown meat; plant-based meat; 3D printing; cultured meat; alternative proteins
• ISSN: 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2020.1815172

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.