(Digital Presentation) Developing Meat Alternatives with Screw-Based 3D Food Printing

Abstract

Food 3D printers are next generation devices that can fabricate food products with complex internal structures and external shapes, and are expected to be used as devices for producing food products with shapes and textures that meet people's preferences, but also provide requirement of seven essential factors for a balanced diet: carbs, protein, fat, fiber, vitamins, minerals, and water [1, 2]. The food 3D printer can handle two types of food at the same time, and since it can form food in two colors, it can make food that cannot be made with a syringe nozzle. On the other hand, there are concerns about the shortage of protein supply due to the increase in population, and alternative meats that are not derived from livestock are attracting attention [3]. Currently, there are few reports of research on alternative meats using food 3D printers, and in particular, 3D modeling of alternative meat that reproduces the texture of actual meat has not been done much. In this study, we have developed a food 3D printer technology that enables the modeling of alternative meat that reproduces the texture of actual meat. We have investigated the composition of alternative meat materials suitable for 3D printing based on soy protein, and the material properties of the dough using a rheometer. In future, we will report on the movement and layering during the 3D food printing process.