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Researchers from theSingapore University of Technology and Design(SUTD) have developed a new method of 3D printing with okara, a byproduct of soybeans created during the production of soy milk and bean curd. The approach is based on the direct ink writing process and is novel in that it requires no thickening agents whatsoever.
Elsewhere, Barcelona-based food tech startupNovameathas developed a new blue 3D printed steak. According to the firm, the vibrant product is the first meat alternative to combine all five kingdoms of classification, with a novel hybrid recipe containing animal cells, plant-based derivatives, fungi, algae, and spirulina.
“我们选择的颜色与目的创建一个futuristic-looking prototype,” said Guiseppe Scionti, CEO of Novameat. “We wanted to show that there are no limits. With our technology, we are able to create whole cuts and hybrid alternative meat products with a variety of ingredients.”
Turning okara into a 3D printing material
Okara is rich in both dietary fiber and protein, but it’s still often discarded in food manufacturing due to a lack of taste. In a bid to upcycle what would otherwise be a waste material, the SUTD team decided to figure out a way to 3D print it into edible snacks.
In 3D printing, food inks like the okara powder used in the study tend to require additives to modify their rheological properties, thickening them and improving printability. However, the use of additives commonly causes unintended changes to the texture and flavor of foods.
To address this issue, the SUTD researchers studied and determined the optimal okara particle size and concentration to be able to 3D print it without any additives. The results of the study showed that particle size was the key factor in determining the rheological properties and printability of okara ink. Ultimately, the final formulation for the ink came out as 33% (w/w) okara powder and a particle size of less than 100μm.
Michinao Hashimoto, the principal investigator of the study, said, “Our demonstration highlights the upcycling of otherwise wasted foods to achieve customized textural properties via 3D printing. We believe our current demonstrations pave the way to realize the full potential of 3D printing technology toward improved food design and sustainability.”
Further details of the study can be found in the paper titled3D Printing of Okara Ink: The Effect of Particle Size on the Printability.
Novameat’s blue 3D printed steak
Notameat的使命成立于2018年，是提供realistic, 3D printed alternative meat products这可以准确地模仿真实事物的味道和感觉。自成立以来，该公司已大大提高了其生物工程和3D打印功能，现在提供各种可食用的植物性产品。这包括3D打印的“牛排2.0”和“猪肉2.0”，这些设置为今年进入大众市场.
Nochameat的最新创新利用Spirulina，这是一种以其高蛋白质含量而闻名的蓝色藻类。尽管通常将其用于营养和抗氧化剂特性的冰沙中，但Notameat选择了该成分，只是为其牛排制成一种新颖的蓝色色调，所有这些都以推动食物3D打印的极限。该公司目前尚无计划将产品商业化的计划。
Recently, the food 3D printing sector has been rife with appetizing (and some not so appetizing) innovations.MeaTech, an Israeli food technology firm, announced the latest milestone in its quest to develop sustainable, cultured meat products using 3D bioprinting technology. Using its own in-house process, the company successfully3D bioprinted a 3.67 oz (104 gram) cultivated steakat its lab in Ness Ziona, Israel.
Elsewhere,重新定义肉，一家食品3D印刷公司开发无动物的肉，最近宣布其新型植物性3D印刷肉类产品的商业可用性at high-end restaurants throughout Europe. Havinglaunched its New-Meat range to selected restaurants在以色列今年早些时候,这一最新的里程碑by the company reportedly marks the first time high-end restaurants will offer plant-based whole cuts as part of their menus.
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Featured image shows edible snacks 3D printed using okara. Photo via SUTD.
