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
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.
·Polaroid
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

因此,FDL数食主张结合海内外3D食品打印应用的创新案例,为大家总结出以下3个主要趋势方向,希望为食品饮料行业提供更多借鉴的经验和启发。

1、永不停歇:可持续

在2022年的今时今日,可持续这个话题仿佛已经是老生常谈了,连3D食品打印技术也不例外。

据新加坡科技与设计大学研究团队发现,将3D食品打印应用于藻类、植物及昆虫等替代蛋白或替代肉类的产品打造中,不仅能降低温室气体的排放量以及传统饲养的水土使用量,减少对动物的过量捕杀或捕捞,同时也能有效提高产品在味道、质地、外观及营养特性上的模仿度,使消费者更易接受。

·MeaTech

以色列初创公司MeaTech致力于在不需要屠宰动物的前提下,开发出打印真肉的技术。首先,他们会收集动物的脂肪及肌肉细胞,将其分离成生物墨水,并装入3D生物打印机。然后,这些3D打印单元中的细胞将被孵化,在较短的时间内有机生长和成熟为结构化的肉类组织。

通过这个方法,将极大地影响肉类行业的负面影响,减少为屠宰而饲养的动物数量及其伴随的甲烷排放、用水量、土壤污染、为生产放牧地而砍伐森林。

MeaTech认为,3D打印的肉块还可以用3D打印机进行特别定制,包括在肉中增加脂肪颗粒以增强风味,强化额外提供的营养;或降低胆固醇和脂肪以促进饮食健康;或用数字化渲染肉块以保持质量的一致性。另一方面,通过在临床实验室环境中3D打印出肉产品,能最大程度达到清洁要求,降低沙门氏菌和大肠杆菌污染的风险,消除农药、激素和抗生素的需求。

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。

图源:MeaTech

·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。

而昆虫作为一种丰富的营养来源,其蛋白质含量与品质均与传统肉相当,膳食纤维含量则比传统肉高,与谷物相当。据悉,四只蟋蟀提供的钙与一大杯牛奶一样多,一只蜣螂的铁含量甚至比牛排还多。

由于直接将昆虫作为食用,其外观和味道可能会让许多人感到不安,所以3D食品打印应用就能更好地帮助消费者克服“吃昆虫”的传统审美问题,通过改变昆虫食物的呈现方式来提升消费者的接受度。

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。”

图源:lifegate

除此之外,随着人们对于循环利用的重视,升级回收食物垃圾在未来的可持续道路中也扮演着重要角色。

根据Trendhunter2022年趋势报告显示,食物升级循环已成为来年的重要趋势,其认为,升级回收不是丢弃生产过程中的食物废料,而是将这些废料转化为各种零食、代餐和宠物食品等食品。

而3D食品打印在食物“升级再造”的过程中就能起到巨大的作用。通过将可回收的食物垃圾粉碎与脱水处理后,根据产品需求进行3D食品打印,就能彻底无视食材原本的形态,让那些原本要丢弃的食物以全新的面貌回到人们的餐桌,从而大大降低食物浪费,有效解决粮食短缺的全球问题。

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。

图源:Google

2、私人定制:个性化

在未来,人口将会持续不断地增长,但这并不意味着更多人的饮食或口味会趋向同质化。

相反,随着人们对自身需求的认识逐渐加深,他们会比任何人更了解自己想要什么,需要什么。甚至乎,一个人在不同年龄段所需要的营养或者喜好的口味也会有千变万化。所以,个性化定制将会逐步成为食品饮料行业市场的主流。

在GlobalData的最新调查中表明,全球71%的消费者认为,根据他们个人健康需求定制出的产品更加具有吸引力。而Mintel的调查也显示,70%的美国消费者表示,希望通过自我保健来加强身心健康。“自我保健”的趋势正是意味着消费者正在提高对于自身饮食与营养的所有权和责任意识。

而3D食品打印的强大之处之一就在于:“印”你所想,从成分到食量,都可以量身打印,真正做到“私人定制”,而上文中提到的Nourished功能性软糖就是其中生动的例子。

·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。

图源:nommagazine

另一方面,3D食品打印还可以针对特殊人群打印出具有特殊需求的食物。

例如,针对人口老龄化问题,老人的身体机能逐渐下降,常伴有牙齿脱落、手脚不灵等状况,这些都会对日常饮食造成一定影响。据不完全统计,我国有60%的老年人存在咀嚼和吞咽困难的问题。

3D食品打印的引入能够将食材提前搅碎制成糊状,打印出的成品能够帮助老人免去咀嚼,入口即化,还可以根据他们的身体需求在食品中添加不同的营养成分作为补充。

3D食品打印的个性定制化除了可以满足消费者的身体需求外,还可以为人们的无穷创意提供落脚点。

·宝丽来

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。

据了解,该产品是从笔尖出来的糖果,可以轻松体验制作糖果的USB-C充电式设备。烹饪用纸上画的插图和设计可以直接变成糖来吃。目前,产品有草莓、橙子、柠檬、苹果、葡萄、可乐6种风味,可以替换使用从而享受不同颜色和味道。

图源:menkind

3、一键烹饪:真正的未来“厨神”

尽管3D食品打印技术已被广泛应用到不同的产品制作中,但它仍然面临着一个巨大障碍。

那就是3D食品打印后的成品仍然需要经过烹饪加工后再食用。

但在2021年9月份,来自哥伦比亚大学的研究人员创造了一个可以使用激光烹饪食物的3D打印系统,旨在将3D打印技术建立成一个自主的数字个人厨师。

据悉,该系统可以在3D打印食物的同时利用激光进行烹饪。团队使用了鸡肉糜作为模拟测试,通过将其暴露在蓝光和红外光下进行加热。其中,测试研究包括了多种烹饪参数,包括烹饪深度、颜色发展、水分保持以及使用激光烹饪的食物和在炉子上烹饪的肉类之间的味道差异。

一个有趣的发现是,使用激光烹调的肉比炉子上烹调的肉缩小了50%,但同时又保留了两倍的水分含量,且两者味道相似。在实验过程中进行的盲品测试中,更有两名试吃者表示更喜欢用激光烹饪的肉,而不是用炉子烹饪的。

图源:Google
毋庸置疑,3D食品打印作为前沿技术,它的出现将会成为未来食品饮料创新的风向标之一,不过其现有的缺点也不能忽略,包括设备耗材成本高、打印时间较长、烹饪技术欠缺等等。

整体而言,3D食品打印其实还处于研究、开发和实际应用的初级阶段,尚未取得太大的商业成功。

想要真正走向消费者的餐桌,还有很漫长的一段路。但是,相信解决这些现有难题都只是时间问题。说不定,就在不久的未来,就会有更多的美味被3D打印出来……

参考资料:
1、3D打印食品:你需要知道的一切都在这里-3D打印资源库
2、3D食品打印方法和材料的概述-白令三维3D打印服务
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
5、舌尖上的浪费,被丢弃的千亿生意-FDL数食主张,作者:甜甜绻
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
7、“慌糖”的消费者该如何重新爱上“吃糖”?-FDL数食主张,作者:马白果
作者:阿戳;来源:FDL数食主张(ID:foodatalink),转载已获得授权。
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