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Abstract
To mitigate the threat of climate change driven by livestock meat production, a multifaceted approach that incorporates dietary changes, innovative product development, advances in technologies, and reductions in food wastes/losses is proposed. The emerging technology of 3D printing (3DP) has been recognized for its unprecedented capacity to fabricate food products with intricate structures and reduced material cost and energy. For sustainable 3DP of meat substitutes, the possible materials discussed are derived from in vitro cell culture, meat byproducts/waste, insects, and plants. These material-based approaches are analyzed from their potential environmental effects, technological viability, and consumer acceptance standpoints. Although skeletal muscles and skin are bioprinted for medical applications, they could be utilized as meat without the additional printing of vascular networks. The impediments to bioprinting of meat are lack of food-safe substrates/materials, cost-effectiveness, and scalability. The sustainability of bioprinting could be enhanced by the utilization of generic/universal components or scaffolds and optimization of cell sourcing and fabrication logistics. Despite the availability of several plants and their byproducts and some start-up ventures attempting to fabricate food products, 3D printing of meat analogues remains a challenge. From various insects, powders, proteins (soluble/insoluble), lipids, and fibers are produced, which—in different combinations and at optimal concentrations—can potentially result in superior meat substitutes. Valuable materials derived from meat byproducts/wastes using low energy methods could reduce waste production and offset some greenhouse gas (GHG) emissions. Apart from printer innovations (speed, precision, and productivity), rational structure of supply chain and optimization of material flow and logistic costs can improve the sustainability of 3D printing. Irrespective of the materials used, perception-related challenges exist for 3D-printed food products. Consumer acceptance could be a significant challenge that could hinder the success of 3D-printed meat analogs.
Highlights
To mitigate the threat of climate change driven by livestock meat production, a multifaceted approach that incorporates dietary changes, innovative product development, advances in technologies, and reductions in food wastes/losses is proposed
The amount and rate of climate change are mainly affected by greenhouse gas (GHG) emissions that result from energy generation and non-energy emissions [1]
Livestock meat production is known to be related to the enormous utilization of land and resources, and large GHG footprint
Summary
The 3DP technology, which is known as fused deposition modeling (FDM), is a Figure 1. For 3D printing, a variety of materials exist that include polymers, metals, ceramics, and biomaterials This type of AM has been identified as a promising manufacturing process in various industries that include the food industry [18]. Even though other methods are under development, the extruder type, which includes a screw conveyor or syringe system that can control the temperature, holds great promise for the 3D printing of meat products with the desired design [14]. In this method, materials are extruded in a layer-by-layer fashion via a nozzle for the geometric 3D structures. Adapted from Liu et al [24]
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