The proof may often be found in the pudding, but adventurous eaters may also discover it in evolved food production like Project Carpaccio, as MeaTech Ltd. outpaces other companies in bioprinting “real, clean meat” with muscle and fat cells derived from animals. Recently announcing that their researchers have reached their ambitious goal of bioprinting stem cells that “successfully fused” in a layer of meat, the Israeli startup has reached the first step necessary in their goal to fabricate a quarter-pound steak with progressive technology that eliminates the butchering of animals.
Consumers around the world should continue to find their epicurean expectations transformed as startups continue to make alternative meats palatable. You may already be surprised to see vegetarian and vegan food, along with plant-based ‘burgers,’ making their way onto mainstream menus these days—from the Beyond Burger which you may have encountered at local restaurants to the much-discussed Impossible Whopper now available at Burger King.
Other fast-food corporations are actively engaged in R&D, racing to promote their own versions of the enhanced veggie burger too. Meat alternatives are blossoming into an impressive industry of their own, expected to be valued at around $8.1 billion by 2026. Such foods and snacks processed by conventional methods are often made from soy, wheat, or other types of alternative vegan proteins like seitan.
MeaTech, however, has developed a comprehensive process for 3D printing meat that actually comes directly from animals. MeaTech scientists begin by taking umbilical cord samples (leaving animals unharmed) from animals like cows and then developing the cells into a continuous line of production. As the researchers are tasked with separating fat and muscle cells, they mark them by using different types of bioink for bioprinting—with the cells then incubating and growing into viable products for consumption.
MeaTech’s 3D meat printer. (Image: PR)
Project Carpaccio came to fruition as scientists from MeaTech 3D printed meat from stem cells using a 3D printer that they customized in their own lab. Sorting and separating cells was no easy feat as they worked to create a texture similar to real meat, along with making the appropriate ink and then fusing the materials.
(Image: MeaTech)
(Image: MeaTech)
Companies experimenting with and exploring the future potential of 3D printed meat are beginning to multiply. Consumers may still feel some trepidation about eating anything bearing the vegetarian label (or at the next level, vegan), and even more so regarding food that is extruded from a 3D printer; however as 3D printing technology continues to infiltrate the mainstream, other companies too like Novameat and Redefine Meat are working to bring forth compelling products to dinner tables around the world.
“This is another step on the path to meeting the company’s vision of building a plant for the growing and manufacturing of 3D-printed cuts of meat without needing to slaughter or harm any animals, a technology which could dramatically reduce air pollution, loss of energy sources and the loss of vast areas currently used for raising livestock for slaughter,” said Sharon Fima, CEO and co-founder of MeaTech.
Considering the amount of time that scientists have spent lately engineering human tissue in the lab, it’s not surprising to hear that restaurant chains want to get in on the action to replace the expense of raising animals for meat. And while you may be trying to imagine how 3D printed meat would be displayed on a KFC menu board, the “powers at be” at KFC are still busy at the drawing board—collaborating with 3D Bioprinting Solutions.
3D printed food is always a shoo-in for garnering excitement, feeding our appetites with potential for the future, whether targeting meat, breakfast, cake, or other items that can be easily extruded.
A variety of different companies have been interested in redefining meat, but often with a plant-based concept. 3D printing enthusiasts, technology buffs, and curious consumers may be interested in finding out more about the techniques and the materials, but still balk at becoming anything close to a vegetarian (or god forbid, a vegan!).
3D printing actual meat has historically been more challenging—along with the overall concept of any type of tissue engineering. The KFC announcement could be more gimmick than true intent, but for now they seem to be exploring the benefits of more environmentally friendly production, better nutrition, and the possibility of eliminating chicken farms (and all the associated flak from activists—as well as consumers who are just generally disgusted).
The process of creating chicken in a lab, dubbed “craft meat,” could mean reducing emissions exponentially as well as freeing up large tracts of land currently required to raise animals.
“The production of cell meat products is the next step in the development of our concept of the restaurant of the future,” explained Raisa Polyakova, KFC CEO in Russia.
Only time will tell whether there is a true market for bioprinted chicken, with success in the lab waiting to be seen, as well as popularity with the Russian fast-food palate. Polyakova is confident that they may be able to pioneer new technology that can be shared with the rest of the world, perhaps transforming menus everywhere one day. Savings on the bottom line could play an enormous role too—not only allowing for chains like KFC to save substantially in production, but also passing that down to consumers who are tired of over-paying for sandwiches, burgers, and most items available in contemporary drive-thrus.
“Technologies based on 3D bioprinting, which were initially widely recognized in medicine, today are gaining more and more popularity in the field of food production, such as, for example, animal meat. The rapid development of such technologies in the future will make meat products printed on a 3D bioprinter more affordable,” said Yousef Hesuani, co-founder and managing partner of 3D Bioprinting Solutions.
As the global appetite for both new technology and epicurean pursuits lends fascination to the combination of digital fabrication and the potential for actual meals, researchers have come forth with 3D printed sweets, savory treats, a variety of meal concepts, and even meat alternatives.
In this study, Gorbunova addresses the reality of meat rolling off the 3D printer for public consumption, noting that ‘marketing experts believe the prospects of this industry are extremely high.’ In many cases, all the benefits of 3D printing apply—from greater affordability and speed in production to the potential for making complex geometries that may be much more difficult with conventional manufacturing—or even impossible. More importantly, taste and texture may be improved too.
Along with providing sustenance and nutrition, users may also be enjoying the novelty of such processes, indulging in creativity—as well as focusing on the decreased waste of materials and added sustainability. 3D printing of food may also offer:
Added convenience for the user, with improved efficiency in production.
Greater interest in using ‘extension of sources’ of non-traditional food like bugs, plant materials, and other by-products.
Assistance to elderly patients and others suffering from dysphagia.
More options for military meals.
Greater variation in textures and combinations of food.
Refinements to meat substitutes.
Gorbunova relays the words of Jasper L. Tran and Payne, C.L.R. in previous work:
“To fully raise a cow for meat, you have to feed a cow 20,000 gallons of water and 10,000 pounds of grain in its lifetime. Then there’s the cost of slaughtering, shipping and packaging. Our grandkids will say, that was insane. Instead, imagine the possibility of going to one’s kitchen to have a 3D printer print out a customized burger.”
Sustainability is a serious concern globally, and 3D printing offers that for many industries; however, for food production there is much greater chance of users on every level mastering hardware for such endeavors, also enjoying newfound autonomy as the ‘middleman’ in the form of a manufacturer or grocery store may become unnecessary.
Problems may arise also though, from issues with conventional recipes that may require modification to safety and labeling. The general public may also take some convincing in regards to consuming 3D printed food.
“Several specialists suggest that the wide use of 3D printing does not mean disappearance of the traditional technology. In the real production process, new and traditional technologies should be combined,” states Gorbunova.
Hypothetical food designs for age care homes: (a) sausage, (b) steak ‘recombined meat’, and (c) patty [9]
Extrusion is the most obvious means of 3D printing meat or food easily, with the recommendation for additives and binding agents. Previous research from Lipton et al. (2010) suggested the use of binding materials like transglutaminase (TGase) and bacon fat in turkey met for 3D printing. The result was meat with good taste and texture but a ‘slightly distorted’ shape. Further study showed that textures could be transformed with varying levels of porosity, as well as differences in patterns and recipes. Meats could be fabricated with multi-head printers, and different placement of spices and additives to accommodate ‘mouthfeels’ and flavor.
Multi-material computer-aided design (CAD) model
“Similarly, it is possible to obtain different food designs with modified texture and the appetizing appearance that resemble the original meat product as an alternative to traditional meat products for people with chewing and swallowing difficulties,” stated Gorbunova, offering sausage, steak, and beef patties as an example of meats that can be printed from paste or slurry.
“At present, there are many difficulties from the technical point of view, which prevent mass production of 3D printed meat products. Nowadays, the technology of meat production using a 3D printer is consisted in structuring meat products with various characteristics from basic meat blocks.”
Known as one of the first companies to 3D print meat, Modern Meadows has been working on a process for 3D printing meat with cells taken from animals and then cultivated for growth in the lab—meaning that all the expense in raising up animals and slaughtering them could potentially be eliminated. The New York-based company is also experimenting with the fabrication of artificial leather—made from the origins of animal hide.
“Although studies of 3D food printing have been expanding today, there are still some problems that need to be solved including an increase in print precision and accuracy by regulating a printing speed, nozzle diameter, rheological characteristics of edible ‘ink’ for 3D food printing and other parameters, organization of production of food with certain quality and nutritional characteristics, changes in the consumer attitude to 3D foods and so on,” concludes Gorbunova.
“Studies have been carried out regarding a possibility to print meat materials such as pork and poultry meat. These studies show that addition of different food hydrocolloids into meat paste can ensure modified rheological and mechanical properties due to different binding mechanisms, increasing its suitability for printing and viability after processing. At the same time, there are no data on beef. The results of the studies on recipes to correct rheological and mechanical properties of beef paste are necessary to better understand its printability, as well as 3DP settings and conditions of following processing of printed meat products. As soon as these problems are solved, the wider use of 3D food printing is expected.”
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In ‘Application of 3D Printing in Meat Production,’ researchers delve further into the possibilities of additive manufacturing with food. While there have been some forays into 3D fabrication with meat, most viable production of food has related more to extrusion of sweets, breads, and items more conducive to being expressed through a nozzle. The authors point out that some of the greatest benefits in 3D printing can be translated to use with food as so many consumers today have special dietary needs—and 3D printing technology allows for complete customization, even with the possibility of adding specific vitamins to food, along with flavors and different structures.
Food customization is certainly nothing new, as chefs around the world have been creating special dishes for eons; however, ‘artisans’ today are often challenged in creating one-of-a-kind dishes as such an exercise can be cost-prohibitive.
Hypothetical 3D printed meats such as a) sausage, b) steak, c) patty
“Digital gastronomy brings in cooking knowledge into food fabrication so that our eating experience can go beyond merely taste and cover all the aspects of gastronomy,” state the researchers.
So many different health conditions can be addressed too, and especially for individuals who may have trouble eating, chewing, or swallowing their food. The research team explains that the greatest potential for customized food lies in 3D printing techniques such as:
Extrusion
Inkjet printing
Binding deposition
Bioprinting
Their number one choice for creating food, however, is a natural one, with extrusion:
“The syringe-based extrusion unit is suitable to print food materials with high viscosity and high mechanical strength, to fabricate complex 3D structures with high resolution. The air pressure-based extrusion and syringe-based extrusion do not allow the continuous feeding of food materials during printing. The viscosity of the soft material should be both low enough to be easily extruded through a fine nozzle, and high enough to hold the subsequently deposited layers,” stated the researchers.
Significant challenges are still present, however, regarding precision in fabrication, performance in processing, and issues with flavor, structure, and ‘binding mechanisms.’ So far, most processing of meat in 3D printing has been in a slurry form, which makes sense for extrusion; however, this may not be conducive to presenting a gourmet product by any stretch. The addition of other binding components, however, like gelatin, should improve meat processing.
Techniques such as electrospinning may also be beneficial, resulting in meat that is the desired shape and size, created of strong micro-fibers. Electrospinning can also be more conducive to good flavor due to the fibrous advantage. Microencapsulation is another technique that could be useful as it compresses vitamins and minerals and oils together, feasibly with a multi-print head system.
“For a better understanding of its printability, as well as the 3DP settings and post-processing conditions of the printed product is required to optimize formulation through the rheological and mechanical properties for beef paste. Further research may be conducted with beef materials in order to improve its nutrutional value and sensorial profile by means of addition of bioactive ingredients and including complex internal structures, respectively,” concluded the researchers.
“Applying new technologies to 3D food printing like electrospinning and encapsulation can help improving 3D printed meat products and become a potential way to fabricate on demand products.”
3D printing and food are one of the most tantalizing subjects, and while the fabrication of meat is certainly an interesting concept, researchers over the past few years have also brought 3D printed chocolate, pancakes, a variety of savory items, and so much more to our attention. Ultimately, consumers should have much more control over how their food is processed and made at home, as well as in restaurants, and many institutional settings.
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We’re taking care of business first in today’s 3D Printing News Briefs, and then moving on to education. Optomec has announced two new additions to its LENS series, and CRP Technology is introducing a new commercial strategy for its Windform composite materials. HP India is building a new Center of Excellence for 3D Printing, while the South Korean government continues its investment in the technology. The GE Additive Education Program is now accepting applications for 2019-2020, and a Philadelphia-based university and health system has integrated Ultimaker 3D printers into its teaching curriculum. Speaking of health, Sweden is looking into 3D printing food for the elderly.
Optomec’s New LENS Systems
This week, production-grade metal 3D printer supplier Optomec announced that it was releasing two new Directed Energy Deposition (DED) 3D printers in its Laser Engineered Net Shaping (LENS) Classic System Series: the CS 600 and the CS 800 Controlled Atmosphere (CA) DED Systems. Both of the systems are configurable, and are designed to maximize the process build envelope, while at the same time lowering the system footprint and chamber volume. They have CA chambers that make it possible to process both non-reactive and reactive metals, and are both compatible with the company’s latest generation LENS deposition head.
“These new systems come packed with next-generation DED components all born from signature Optomec know-how and built to provide affordable, high-quality metal additive manufacturing capabilities for industry’s most demanding requirements. The LENS CS 600 and CS 800 systems represent the latest in DED processing from precision deposition to cladding applications and extend our product portfolio to continue to provide high-value metal additive manufacturing solutions,” said Tom Cobbs, Optomec’s LENS product manager.
The first customer shipments of the CS 600 and the CS 800 CA systems have already begun this year.
New Commercial Strategy for Windform Materials
CRP Technology has for years made components and also sold its Windform composite materials. Now the company has decided to revise its commercial strategy for the materials: from now on, they will no longer be sold to service bureaus for the toll-manufacturing of 3D printing components. However, the materials will continue to be sold to companies that produce their own components, while CRP Technology and CRP USA will continue to offer support for service and assistance in producing Windform parts.
“The change in the strategy of CRP Technology is because we believe we can ensure the highest quality in the manufacture of 3D printed components; indeed the increase in production capacity -both in Europe and in the United States- will guarantee the volumes necessary to satisfy any request from our customers based all over the world, in compliance with the high standards of service and quality that has always been a distinctive element of CRP Technology and CRP USA’s activities,” CRP Technology told 3DPrint.com in an email.
HP Building Center of Excellence for 3D Printing in India
HP introduced its Jet Fusion 4200 3D Printing solutions to India last year, and is now planning to build a Center of Excellence (CoE) for 3D Printing in Andhra Pradesh, which is the country’s seventh-largest state. This week, the company signed a Memorandum of Understanding (MoU) with the Andhra Pradesh government to build the CoE, which will give small and medium businesses (SMBs) and startups in the state the opportunity to learn more about the benefits of adopting 3D printing. HP India will be the main knowledge provider for the CoE, while the Andhra Pradesh Innovation Society (APIS) will enable accreditations and certifications and provide infrastructure support, and the Andhra Pradesh Economic Development Board (APEDB) will encourage and drive public sector enterprises and government departments to use the CoE.
“Manufacturing in Andhra Pradesh has great potential as a lot of demand is slated to come from domestic consumption,” said J. Krishna Kishore, the CEO of APEDB. “Andhra Pradesh’s impetus in automotive, electronics and aerospace makes technologies like 3D printing market-ready.”
South Korea Continues to Invest in 3D Printing
For the last couple of years, the government of South Korea has been investing in 3D printing, and 2019 is no different. The country’s Ministry of Science and ICT announced that it would be spending 59.3 billion won (US $52.7 million) this year – up nearly 17% from its 2018 investment – in order to continue developing 3D printing expertise to help nurture the industry. According to government officials, 27.73 billion of this will be allocated to further development of 3D printing materials technology, and some of the budget will go towards helping the military make 3D printed components, in addition to helping the medical sector make 3D printed rehab devices.
“3D printing is a core sector that can create innovation in manufacturing and new markets. The ministry will support development by working with other related ministries and strengthen the basis of the industry,” said Yong Hong-taek, an ICT ministry official.
GE Additive Education Program Accepting Applications
In 2017, GE Additive announced that it would be investing $10 million in the GE Additive Education Program (AEP), an educational initiative designed to foster and develop students’ skills in additive manufacturing. To date, the global program has donated over 1,400 polymer 3D printers to 1,000 schools in 30 different countries, and announced this week that it is now accepting applications for the 2019-2020 cycle from primary and secondary schools. While in previous years the AEP also awarded metal 3D printers to universities, that’s not the case this time around.
“This year’s education program will focus only on primary and secondary schools,” said Jason Oliver, President & CEO of GE Additive. “The original purpose of our program is to accelerate awareness and education of 3D printing among students – building a pipeline of talent that understands 3D design and printing when they enter the workplace. We already enjoy some wonderful working relationships with universities and colleges, so this year we have decided to focus our efforts on younger students.”
The deadline for online AEP applications is Monday, April 1st, 2019. Packages include a Polar Cloud premium account, a Polar Cloud enabled 3D printer from either Dremel, Flashforge, or Monoprice, rolls of filament, and – new this round – learning and Tinkercad software resources from Autodesk. Check out the video below to learn about GE Additive’s ‘Anything Factory’ brand campaign, the heart of which was formed by a young student who had just discovered 3D printing and what it’s capable of creating…this is, of course, the purpose behind AEP.
Ultimaker 3D Printers Integrated into Medical Teaching Curriculum
Dr. Robert Pugliese and Dr. Bon Ku of Philadelphia’s Thomas Jefferson University and Jefferson Health wanted to better prepare their students for real-world hospital challenges, and so decided to integrate Ultimaker 3D printers into the system’s Health Design Lab. The Lab is used for multiple medical and educational applications, from ultrasound training and cardiology to ENT surgery and high-risk obstetrics, and students are able to work with radiologists on real patient cases by helping to produce accurate anatomic models. The Lab houses a total of 14 Ultimaker 3D printers, including the Ultimaker 2+ Extended, the Ultimaker 3, and the Ultimaker S5, and the models 3D printed there help enhance patient care and improve surgical planning, as well as teach students how to segment critical features and interpret medical scan data.
“When we introduce these models to the patients their eyes get big and they ask a lot of questions, it helps them to understand what the complexity of their case really is. It’s just so much better to have the patient on the same page and these models really help bring that reality to them,” said Dr. Amy Mackey, Vice Chair of the Department of Obstetrics and Gynecology at Jefferson’s Abington Hospital.
3D Printing Food for the Elderly in Sweden
Swedish care homes hope to make pureéd chicken indistinguishable from a drumstick [Image: EYEEM]
If you’ve attended a meal at a nursing home, or care home, then you know the food that’s served is not overly appetizing. This is because elderly people can also just have a more difficult time eating regular food. Roughly 8% of adults in Sweden have trouble chewing or swallowing their food, which can easily cause them to become malnourished. That’s why the Halmstad municipality on the country’s west coast wants to use 3D printing to stimulate these residents’ appetites, which will be accomplished by reconstituting soft, puréed food like chicken and broccoli to make it look more realistic.
Richard Asplund, a former head chef at the luxury Falkenbergs Strandbad hotel who’s now the head of Halmstad’s catering department, said, “When you find it hard to chew and swallow, the food that exists today doesn’t look very appetising.
“So the idea is to make something more aesthetic to look at, to make it look good to eat by recreating the original form of the food.”
The state innovation body Rise is coordinating the project, which is currently in the pre-study phase and plans to serve the first 3D printed meals in Halmstad and Helsingborg by the end of this year.
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