![]() With a market predicted to reach a billion dollars in 2026, this technology may soon play a major role in our food supply. In any case, reality suggests that 3D-printed food is here to stay. Today's 3D printers don't transfer energy into matter (as they did in Star Trek), but the concept of printing visually and gustatorily recognisable foods using 3D printing is similarly fantastical. Star Trek introduced the concept of a ‘replicator’ able to reproduce organic and inorganic materials - including food. If 3D printed food still sounds like something from Star Trek, you’re not that far off. To use the beef example again, it may take 30 to 42 months to produce meat in the US, while Steakholder Foods (which produces cell-based meats) claims that their 3D printers can produce steaks in just minutes – though the final product needs to be incubated for several more weeks. In addition to its waste potential, conventional meat is a notoriously inefficient source of calories. By focusing on just a consumable product (without unwanted bycatch or animal parts), 3D printing food decreases unnecessary waste. In the case of fish and seafood, 35% of global catch is wasted. Moreover, globally, 20% of meat produced goes to waste. As an example, consider the meat yield of a cow, which is approximately 63% per animal, meaning that around 37% is not consumed by humans. When it comes to waste, the food industry faces an ethical dilemma. Why 3D Printed Foods?ģD printing food might sound like something out of a science fiction movie (which is exciting in its own right), but what exactly makes it so special? Leaders in the alternative protein industry believe 3D printed food has the potential to improve sustainability and reduce waste. ![]() Here, we explore the history of 3D printing food, as well as the companies using this technology to disrupt the industry. Thanks to 3D printing, alternative meat products can now look and feel similar to conventional meat.
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