Exploring 3D printing. Design and analysis of novel 3D printed foods with re-purposed animal and plant proteins

Abstract

Food 3D printing is the most impressive novel technology available to the food industry for preparing complex shaped foods with improved functional and nutritional value. Currently, this technology is being considered for implementation by many food companies (1,2,3,4). Students from the Food Science & Innovation programme (Lincoln University, photo 1) have been using the newly installed benchtop 30 food printers ('FOODINI', manufactured by Natural Machines) to produce nutritious and attractive food constructs. The team has a particular interest and enthusiasm towards creating 3D constructs by upcycling low value protein sources. They have optimised key parameters such as the behaviour of the food inks and alternative gelling agents, as the success of 3D food production relies on the consistency and properties of these mixtures. This article shares some insights into the development of protein rich food inks and 30 food products using meat, dairy, pea and combinations of these ingredients, as a part of creating future food product concepts.