Development of plant-based meat analogs using 3D printing: Status and opportunities

Yaxin Wen, Chhychhy Chao, Quang Tuan Che, Hyun Woo Kim, Hyun Jin Park

Research output: Contribution to journalReview articlepeer-review

18 Citations (Scopus)

Abstract

Background: Plant-based meat analog production is a strategy for simulating a novel form of meat and has driven the interest of researchers in replacing animal meat consumption. However, there are some challenges in the development of plant-based meat analogs in terms of texture, nutrition, and sensory properties. Three-dimensional (3D) food printing can be used to manufacture food with customized shapes, colors, tastes, textures, and nutritional value. Therefore, 3D-printed plant-based meat analogs have technical and commercial potential, but further research is needed to better understand their applications and limitations. Scope and approach: This review aims to summarize the current research status of plant-based meat analogs and 3D food printing and provide further direction to 3D-printed plant-based meat analogs for manufacturing and personalized nutrition-needing food. This review also discussed the technical possibilities, potential applications, and challenges of 3D-printed plant-based meat analogs. Key findings and conclusions: This review discusses novel 3D food-printing technologies, including coaxial nozzle and dual extrusion, and their potential applications in the production of plant-based meat analogs. Moreover, 3D printing has technological applications in the production of plant-based meat analogs with physicochemical characteristics similar to those of animal meat. In addition, printability is essential for making food products with complex shapes, so printability based on the main materials was elucidated. By modifying the formulation of plant-derived ingredients and applying novel 3D printing methods, the texture, sensory, nutritional properties, and printability of each component of 3D-printed plant-based meat analogs could be improved.

Original languageEnglish
Pages (from-to)76-92
Number of pages17
JournalTrends in Food Science and Technology
Volume132
DOIs
Publication statusPublished - 2023 Feb

Bibliographical note

Funding Information:
This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning [contract grant number NRF-2020R1A2C1011723 ]; collaborative research program between university and Rural Development Administration [ PJ01527503 and PJ01591202 ], Republic of Korea; a grant from the Institute of Biomedical Science & Food Safety , Korea University; and China Scholarship Council .

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

  • 3D food printing
  • Challenge
  • Component
  • Novel 3D printer
  • Opportunity
  • Plant-based meat analog

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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