Formulation of inks for 3D printing of microalgae‐based meat analogues and the role of modified starch: a review

Abstract

SummaryThe quest for sustainable alternatives to traditional meat products has led to increased interest in plant‐based meat analogues. Microalgae, with their high protein content and eco‐friendly cultivation methods, present a promising option for the development of such analogues. However, integrating microalgae into meat analogues poses challenges related to achieving desired texture, flavour, and colour. This review explores the potential of modified starch (MS) as a solution to enhance the quality of microalgae‐based meat analogues produced via 3D printing. Key findings from the manuscript indicate that MSs can improve the viscosity, elasticity, and printability of microalgae‐based edible inks. Furthermore, they play a crucial role in reducing off‐flavours and off‐colours in the final product. By optimising the type and concentration of MSs used, microalgae‐based meat analogues can be tailored to meet consumer preferences while addressing environmental concerns. Overall, the utilisation of MSs represents a practical approach to overcoming manufacturing challenges associated with microalgal‐based meat analogues, paving the way for the development of sustainable and nutritious plant‐based meat products through innovative and ecologically friendly food technologies.