There’s research showing it’s possible Fisheries will collapse by 2050. It is predicted that by the same year, the amount of plastic in the ocean could exceed the number of fish. But a worrying reality is already clear. Approximately 80% of fisheries are at capacity or overexploited. Aquaculture presents unique challenges, as fish protein is used as feed for farms. Given this bleak outlook, advances in science and technology are essential to providing alternative diets.
Similar to the debate over lab-grown meat, meat and fish printers are gaining traction as a potential solution to feeding the population in the coming decades. For example, a notable development is 3D printed salmon fillet recently commercialized.
Fish printer that realizes future menus
Before proceeding, it is important to clarify that the new salmon-like preparation is not derived from actual fish, but is made using: Mycoprotein derived from fungal filamentsProvides a meaty texture. We have previously discussed the diverse uses of fungi and their mycelium, from architecture and furniture manufacturing to anti-pollution tiles for building exteriors. However, their use in food printing is a relatively recent development.
The Austrian company that makes vegan salmon fillets claims to incorporate 12 other ingredients in addition to mushroom fiber, including: Pea protein, vegetable oil, algae extract. The result is a protein- and omega-3-rich food that resembles real fish. A notable advantage of this 3D printed fillet is its long lifespan, remaining fresh for up to three weeks.
We often discuss new technologies in prototype and testing stages, and recently announced 3D-printed “salmon-inspired” fillets are now commercially available in Europe. Its creators claim that this food technology is ready for industrial production and will usher in a wide variety of foods that will come out of 3D printers in the future. Population growth and resource limitations.
We often discuss new technologies in prototype and testing stages, and the recently announced 3D printed “salmon-inspired” steak is now commercially available in Europe. Its creators claim that this food technology is ready for industrial production and will usher in a wide variety of foods that will come out of 3D printers in the future. Population growth and resource limitations.
3D printed squid ring
Vegan meat and fish printing technology is extremely versatile and is expanding its horizons beyond salmon fillets. Shrimp and squid ring experiment. One such pioneering effort is being led by a team of researchers in Singapore, using green soybean and microalgae proteins to recreate the texture, flavor, and elasticity of cephalopod rings. doing.
The first version of the 3D printed squid ring was unveiled at the American Chemical Society meeting in August 2023. This innovative system using a food 3D printer relies on edible inks that can mimic different textures, including oily and fibrous. The unique marine flavor is due to the microalgae used, which provides both umami and a marine aftertaste.
The battered squid rings have not yet been released to the public, but researchers fried them in an air fryer and passed a cooking test. Their continuing mission is to Improve elasticity and texture They prototyped their vegan squid before hitting the commercial market. You can observe part of the process in the following video.
@hashem.alghail Scientists created a squid using 3D printing. #Research #Food #Biotechnology ♬ Original song – Hashim Al Ghairi
It is important to note that meat and fish printing is not inherently like that. Sustainable; its ecological footprint mainly depends on the choice of raw materials. In the case of squid rings, vegetable starch is typically utilized in crystalline noodles, so the edamame used is sourced from food industry waste in Asia.For those interested in considering alternatives Food solutions using cutting-edge technologyI recommend reading this article about synthetic proteins made from water, electricity, and air.
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