China Food

From technology to dining table, how 3D food printing “prints” the billion level blue ocean market

when food meets 3D printing, “print” what you want.
In the past few decades, countless new and high technologies have been born one after another, changing people’s lives and creating miracles. 3D printing is one of them.
Its applications range from art, environment and architecture to weapons, medicine and even space. Just this summer, Florida successfully launched the world’s first fully 3D printed rocket.
Source: 36 krypton
Naturally, it’s even easier to make food with 3D printing.
In recent years, the application of 3D food printing at home and abroad can be said to be thriving. FDL digital food advocates observed that so far, more than 30 different food products have been successfully launched overseas through 3D printing technology, including candy, baked goods, snacks, fruits and vegetables, and even some meat products and dairy products.
Source: FDL digital food idea
According to market research company marks and marks, the global 3D food printing market will reach 425 million US dollars by 2025. Between 2018 and 2025, the compound annual growth rate (CAGR) of this market will also be as high as 54.75%.
According to the latest analysis of market research consulting firm emergen research, it is expected that the global 3D food printing market will reach US $1015.4 million by 2027 and achieve a strong double-digit compound annual growth rate during the forecast period.
Maybe in the near future, we can eat 3D printed food three times a day.
So, what is 3D food printing? What is its development course? When food meets 3D printing, what kind of sparks can it collide with? Can it bring more new possibilities to people? In this article, FDL digital food advocates will talk about this powerful and interesting “novelty” with you.
3D food printing, from heaven
3D food printing is the process of producing food by using the technology of laminated manufacturing (also known as additive manufacturing). In short, by stacking materials layer by layer, a real object can be made without molding, which helps to reduce the manufacturing process, shorten the manufacturing cycle, and achieve flexible and effective production.
Most people attribute the origin of 3D food printing to a space food research project of NASA in 2006. This project mainly plans to apply 3D printing, a high-tech technology, to the daily food of astronauts.
Perhaps inspired by this, in the same year at Cornell University, a group of mechanical students who were keen on 3D printing created the first 3D printer for printing food raw materials Fab@Home , which is different from reprap (replicating rapid
In fact, the operating principle of 3D food printing is the same as that of 3D printing. According to the digital files that have been created and loaded into the printing equipment or various personalized shapes designed by the user through the control panel, 3D food printing uses a plunger or air compression to extrude the materials, and then “prints” the materials in a layer by layer manner through the nozzle, that is, the above-mentioned laminated manufacturing.
However, unlike 3D printing, the raw materials it uses have been replaced with various foods that have been ground, mixed or concentrated into pulp.
At present, the ingredients used in 3D food printing can be roughly classified into five categories from the perspective of composition: carbohydrate, fat, protein, dietary fiber and functional ingredients. FDL digital food advocates the following representative cases at home and abroad for introduction:
Source: FDL digital food idea
·Carbohydrate: Barilla (Italy)
Because of the high cost and time-consuming of making complex shaped hand-made pasta, it is difficult to achieve perfect molding with traditional machines.
Therefore, Italian pasta brand Barilla launched its 3D food printer blurhapsody in 2019. It is reported that the machine can 3D print complex pasta shapes using Italian powder paste as raw material.
Blurhapsody publicized 12 kinds of 3D printed shapes, including clam shaped, sea urchin shaped, vase shaped and so on. Chefs and consumers eager for personalized dining experience can also customize more 3D printed pasta with different sizes, shapes, colors or tastes according to their preferences.
Source: Barilla
·Fat: Shiyin Technology (China)
The “Panda” brand of China’s 3D food printer manufacturer Shiyin Technology launched the first self-service 3D chocolate printer in China in 2019. It is understood that this self-service 3D printing chocolate device is the fastest 3D chocolate printer in the world. Consumers can choose their favorite models for on-site printing by scanning the code on wechat. According to Hangzhou Shiyin technology, the manufacturer of “Pan Da”, more than 500 sets of equipment have been laid across the country, covering science and technology museums, museums, amusement parks and other places.
Source: Pan Da
·Protein: redefine meat (Israel)
Redefine meat, an Israeli company, launched the “new meat” vegetable meat product series made of 3D food printing, including 6-ounce hamburgers, sausages, “mutton” skewers, ground beef and barbecue. This series of products are made of plant protein as raw material, and are made by 3D printing instead of cell culture. The printing speed is up to 10kg per hour.
In 2022, redefine meat successfully obtained $135 million in financing. So far, its total financing has exceeded 170 million US dollars. New meat of redefine meat
Today in 2022, the topic of sustainability seems to be a platitude, even 3D food printing technology is no exception.
According to the research team of the University of science and technology and design of Singapore, applying 3D food printing to the production of products that replace proteins or meat such as algae, plants and insects can not only reduce the emission of greenhouse gases and the use of water and soil for traditional breeding, reduce excessive killing or fishing of animals, but also effectively improve the imitation of products in taste, texture, appearance and nutritional characteristics, making them more acceptable to consumers.
Meatech, an Israeli start-up, is committed to developing technology for printing real meat without slaughtering animals. First, they will collect animal fat and muscle cells, separate them into biological inks, and load them into 3D biological printers. Then, the cells in these 3D printing units will be incubated, organically grow and mature into structured meat tissues in a relatively short time.
Through this method, the negative impact of the meat industry will be greatly affected, and the number of animals raised for slaughter and the accompanying methane emissions, water consumption, soil pollution, and deforestation for the production of grazing land will be reduced.
Meatech believes that 3D printed meat pieces can also be customized with 3D printers, including adding fat particles in meat to enhance flavor and strengthen additional nutrition; Or reduce cholesterol and fat to promote healthy diet; Or digitally render meat pieces to maintain consistency of quality. On the other hand, by 3D printing meat products in the clinical laboratory environment, the cleaning requirements can be maximized, the risk of Salmonella and E. coli pollution can be reduced, and the demand for pesticides, hormones and antibiotics can be eliminated.
It is reported that meatech has successfully IPO in March 2021. So far, they can 3D print a thin layer of beef. In July this year, peace of meat, a wholly-owned subsidiary of meatech, also announced that it had successfully established a “stable and unique” avian cell line (avian cell line) through bioprinting, and had a clear upgrade path. It cooperated with fungal protein company enough to develop hybrid meat substitutes by combining its avian fat with enough’s fungal protein.
Source: meatech
·Insects Au Gratin
Insects au gratin is a collaborative project involving Susana soares, Andrew forkes and Dr. Ken spears of LSBU (London South Bank University). It combines 3D food printing technology with exploration of insect eating (eating insects as food). Raw materials of all finished products are ground into fine powder by dried insects and then mixed with other foods (such as icing butter and chocolate
In the future, the population will continue to grow, but this does not mean that more people’s diet or taste will tend to be homogeneous.
On the contrary, as people gradually deepen their understanding of their own needs, they will know what they want and need better than anyone else. Even, a person’s nutrition or favorite tastes at different ages will vary. Therefore, personalized customization will gradually become the mainstream of the food and beverage industry market.
According to the latest survey of GlobalData, 71% of global consumers think that products customized according to their personal health needs are more attractive. Mintel’s survey also showed that 70% of American consumers said they hoped to strengthen their physical and mental health through self-care. The trend of “self-care” means that consumers are improving their sense of ownership and responsibility for their own diet and nutrition.
One of the strengths of 3D food printing is that it can “print” what you want, from ingredients to food consumption, and truly achieve “private customization”. The nourished functional soft candy mentioned above is a vivid example.
·Open Meals
Open meats, a Japanese start-up, combined genomics and 3D food printing technology to launch sushi singularity, a restaurant concept that can tailor sushi for customers. It is reported that after making an appointment, each customer will receive a health test kit, and submit saliva, urine, excreta and other samples about two weeks before eating. After analyzing the samples, the restaurant determines what nutrients the customer lacks in his diet, and then makes a unique sushi through 3D food printing technology.
Source: nommagazine
On the other hand, 3D food printing can also print out foods with special needs for special people.
For example, in view of the aging population, the physical function of the elderly is gradually declining, often accompanied by tooth loss, hand and foot problems, etc., which will have a certain impact on the daily diet. According to incomplete statistics, 60% of the elderly in China have difficulty in chewing and swallowing.
The introduction of 3D food printing can crush food materials into paste in advance, and the printed finished products can help the elderly avoid chewing and melt in the mouth, and can also add different nutrients to the food as supplements according to their physical needs.
The personalized customization of 3D food printing can not only meet the physical needs of consumers, but also provide a foothold for people’s infinite creativity.
In 2021, Polaroid candyplay3d pen, a 3D candy pen, was launched by Polaroid, which aims to let consumers design their own candy flavor and shape according to their own ideas.
It is understood that this product is a candy from the tip of a pen, and you can easily experience making candy
6. How can the food industry tap the next billion level market by eating insect protein supplements- FDL digital food proposition, written by little Zhong
7. How can consumers who “panic candy” fall in love with “eating candy” again- FDL digital food proposition, author: Ma Baiguo
Author: a Zha; Source: FDL digital food claim (ID: foodatalink), reprinting has been authorized. Reprint authorization and media cooperation: Jennifer (wechat: 15151447934);
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From technology to dining table, how 3D food printing “prints” the billion level blue ocean market









据悉,MeaTech已于2021年3月份成功IPO上市,到目前为止,他们能3D打印出一层薄薄的牛肉。而在今年的7月份,MeaTech的全资子公司Peace of Meat也对外宣布成功通过生物打印建立一个“稳定且独特”的禽类细胞系(avian cell line),且有着明确的升级路径,与真菌蛋白公司Enough合作,将其禽类脂肪和Enough的真菌蛋白相结合来开发混合型肉类替代品。


·Insects Au Gratin

Insects Au Gratin是一个由伦敦南岸大学LSBU(London South Bank University)的Susana Soares、Andrew Forkes和Ken Spears博士参与合作项目,它将3D食品打印技术与探索食虫(食用昆虫作为食物)相结合。所有成品的原料均由干燥过的昆虫研磨成细粉再混合其他食品(如糖霜黄油、巧克力、香料和奶油奶酪)制成。

Susana Soares在接受外部访问时,就提到项目开展的初衷:“随着人口的增长,昆虫将成为解决一些食物问题的重要方法。”联合国粮食及农业组织也强调,到2050年的预测人口将稳定增长至90亿,这将迫使现有农业生态系统的粮食产量增加,从而对环境造成更大的压力。



Ken Spears博士表示:“事实证明,使用昆虫蛋白作为“可打印”食材成功开辟了关于可持续性新原料的应用和问题,我们也将继续利用3D食品打印来鼓励人们考虑更多新的替代蛋白,为不断增长的全球人口创造可持续的食物来源。”





例如,在荷兰的Upprinting Food,这家公司将不需要的面包、水果和蔬菜等食物残渣制成果泥,用作食品3D打印机的“墨水”,然后将成品进行调味,烘焙和脱水成各色艺术小吃,所得到的产品松脆可口,更耐存放。而西班牙公司Natural Machines的 Foodini甚至可以利用3D打印技术将鱼屑制成美味的海鲜菜肴等。







·Open Meals

日本初创公司Open Meals结合基因组学和3D食品打印技术,推出为顾客量身打造寿司的餐厅概念Sushi Singularity。据悉,每位顾客预约之后,都会收到一份健康检测套,要在用餐前约两周内递交唾液、尿液、排泄物等样本。餐厅对样本进行分析后,判断这名顾客的饮食中缺乏哪些营养元素,然后透过3D食品打印技术制作出独一无二的寿司。







以拍立得闻名的美国宝利来在2021年推出一款3D糖果笔Polaroid CandyPlay3D Pen,旨在让消费者可以根据自己的奇思妙想设计专属于自己的糖果风味与造型。












3、3D食品打印技术,新一轮的厨房革命?-35斗 ,作者:陈玉清
4、食品3D打印技术及行业格局- 南极熊3D打印
6、吃昆虫补蛋白,食品行业如何掘金下一个十亿级市场?-FDL数食主张,作者:Little Zhong



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