Research has shown a potential collapse of fishing grounds by the year 2050. It is predicted that by the same year, the amount of plastic in the ocean may exceed the fish population. Currently, around 80% of fishing grounds are either at their exploitation limit or overexploited. Aquaculture also presents challenges as fish protein is used for fish farm feed. Given this concerning outlook, advancements in science and technology are essential to offer alternative dietary options.
Similar to the discussions around lab-grown meat, the idea of meat and fish printers is gaining popularity as a potential solution to feed the growing population in the future. A notable example is the recent commercialization of a 3D-printed salmon fillet.
A fish printer for the menu of the future
The new salmon-like preparation is not actually derived from fish but is created using mycoproteins sourced from fungal filaments, giving it a meaty texture. The utilization of fungi and their mycelium in food printing is a recent development. The vegan salmon fillet created by an Austrian company incorporates mushroom filaments along with twelve other ingredients like pea protein, plant oils, and algae extracts. This results in a protein-rich food similar to real fish, with added Omega-3. One advantage of this 3D-printed fillet is its extended shelf life, staying fresh for up to three weeks.
The recently unveiled 3D-printed “salmon-inspired” fillet is now available for commercial purchase in Europe, signaling that this food technology is ready for industrial production and will lead to various foods created from 3D printers in a future marked by population growth and limited resources.
The 3D-printed “salmon-inspired” steak is also now commercially available in Europe, showcasing the readiness of this food technology for large-scale production. This advancement is expected to pave the way for a range of foods produced from 3D printers in a future where population growth and resource constraints are key factors.
3D-printed calamari rings
Vegan meat and fish printing technology has expanded to experiments with shrimp and calamari rings. A team of researchers in Singapore has used green soy and microalgae proteins to replicate the texture, flavor, and elasticity of cephalopod rings. The 3D-printed squid rings were unveiled during a gathering of the American Chemical Society. The researchers are working on improving the elasticity and texture of their vegan squid rings before launching them in the market.
@hashem.alghaili Scientists created 3D-printed calamari. #Research #Food #Biotechnology ♬ original sound – Hashem Al-Ghaili
The sustainability of meat and fish printing depends on the choice of raw materials. The green soybeans used in the squid rings are sourced from Asian food industry waste, making use of the vegetable’s starch. For those interested in exploring alternative food solutions driven by cutting-edge technologies, reading about synthetic proteins crafted from water, electricity, and air is recommended.
Source:
