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

Abstract

BackgroundPlant-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 approachThis 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 conclusionsThis 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.