3D printing approach for alt proteins

Researchers in Singapore are developing methodologies for futuristic new foods manufactured with 3D printers and alternative proteins.

Insects are becoming a more attractive protein thanks to their low carbon, environmental and geographical footprint. However, a plate of crickets may have slightly too many legs for some people, which is why the research team is working to change how this protein is served up, without reducing its nutritional and environmental advantages.

“The appearance and taste of such alternative proteins can be disconcerting for many,” said Professor Chua Chee Kai, from the Singapore University of Technology and Design (SUTD).

“This is where the versatility of 3D food printing (3DFP) rises to the challenge as it can transform the way in which food is presented and overcome the inertia of consumer inhibitions.”

For instance, commonly known foods like carrots can be mixed with alternative proteins such as crickets to produce a more familiar taste to consumers. This mixture of carrots and crickets can then be extruded by a 3D food printer to create a visually appealing dish that would appeal to the senses. 

However, the combining of different food inks and optimising it for 3D food printing is known to be a laborious task as it is usually done on a trial and error-based approach. Therefore, the researchers worked to develop a systematic engineering method that could incorporate proteins into food inks.

The team from SUTD, with collaborators from Khoo Teck Puat Hospital (KTPH) and University of Electronic Science and Technology of China (UESTC), were able to reduce the effort of making this 3D-printed food using a method called response surface methodology. The details of the method are published in Food Hydrocolloids.

Professor Yi Zhang, the principal investigator from UESTC, said: “Alternative proteins may become our main source of protein intake in the future. This study proposes a systematic engineering approach of optimising food inks, thereby enabling easy creations and customisations of visually pleasing, flavourful and nutritionally adequate food enhanced with alternative proteins. We hope our work would encourage consumers to eat more of these unfamiliar, but sustainable food items.”

The team looked at using three ingredients for their food inks: carrot powder, proteins and xanthan gum. The carrot acts both as a binder and as a way of increasing taste, nutrients and colour, effectively making the 3D printed food less of an insect sludge and more of an enjoyable treat.

A variety of alternative proteins were experimented with, including soy, spirulina and cricket.

Aakanksha Pant, corresponding author of the paper and Research Associate from SUTD, said: “This research study can also be generalised for other food ingredients, and response of the food inks like texture, printability, water seepage may be included for optimisation.

“The response surface method approach may lead researchers to adopt similar method for optimising 3DFP food inks constituting complex multicomponent food ingredients.”

Image credit: istock.com/bennymarty