Recently, Wired magazine published an article written by Matt Reynolds describing his experience of tasting 3D printed meat. While these 3D printed foods were indeed edible, the author commented that they lacked the flavour they should have.
Innovations and challenges in 3D printed meat
Reynolds received several samples of 3D printed meat from Steakholder Foods, an Israeli company specialising in 3D printed steaks and similar products. The company specialises in 3D printing steaks and similar products, all of which are ‘alternative meats’ made from plant-based ingredients. This method has a lower environmental impact than traditional meat production methods. As the focus on sustainable diets continues to grow, 3D printed meat is attracting more and more attention as an innovative food solution.
So what was the actual experience of these 3D printed meats?Reynolds first tried a fish sample and said:
‘This is very different from what I normally feel when I eat fish. Normally, the outer skin of cooked fish is thin and flakes off easily, while the inside of the fillet should have some texture and elasticity with a delicious fish flavour. However, this 3D printed piece of fish was like a mousse with only a slight fish flavour. There was no bite, no structure, and the texture was like a mass of unprocessed paste. I later pan-fried the piece of fish in a non-stick pan and the structure improved slightly, but the overall texture didn’t improve much.’
In today’s food culture, more and more people are looking for healthier and more environmentally friendly options, and 3D printed meat has emerged to fulfil this need. However, advances in technology do not necessarily provide an immediate solution to the problems of flavour and texture. Consumers not only expect new products to be environmentally friendly, but they also want them to reach a level of flavour that is comparable to traditional meat. Otherwise, innovative technologies may risk being marginalised from the market.
Lack of flavour and texture
For the steak experience, Reynolds’ comments were similarly underwhelming:
‘The 3D-printed steak cuts open to reveal some vertical stripes that slightly resemble animal muscle fibres. The outer skin of the steak managed to achieve a Meladic reaction, with an attractive brown colour on the outside, which makes you expect a strong meaty flavour. Inside, however, it was very dry and had a strange flavour, as if it had been made by someone who had only seen pictures of filet mignon but never actually tasted it.’
As 3D printing technology continues to evolve, more research and development may be put into how to enhance the flavour and texture of food in the future. Professional chefs and food scientists may collaborate to explore how to better flavour and handle these new meat alternatives. After all, flavour is a key factor in attracting consumers, and only by addressing this issue can we really drive market acceptance of 3D printed meat.
Reynolds mentioned in his summary:
‘Technically, these 3D printed meats do count as food, I must admit that.’
The article also shows a promotional image of a 3D printed steak that contrasts with the food that Reynolds actually got from cooking it. The contrast is similar to the gap between the food shown in fast food adverts and what customers actually get.
Such reviews are not a positive sign for plant-based 3D printed foods. Many meat lovers already believe that plant-based alternatives are no match for real meat, which may be one of the reasons why the 3D printed versions have not fared so well. It’s also possible that these tasteless ‘meats’ will need to be cooked by a professional chef to unlock their true potential. The complexity of consumer expectations of food, not only in terms of how it looks and what it contains, but also in terms of how it is experienced in the mouth, poses an even greater challenge for the development of new technologies.
The solution of the future: animal cell culture
Reynolds also proposes another possible solution: the use of real animal cells for meat production. He is not referring to animal meat from traditional animal husbandry, but to animal cells grown in bioreactors, which would avoid the environmental impact of traditional meat production while preserving the flavour of the meat itself. In theory, these cells generated through the bioreactor could be processed into a variety of edible products using 3D printing technology.
Products made by this technology may be closer to the texture and flavour of traditional meat, as they are still essentially animal meat cells. However, bioreactor technology is still in its early stages and faces many challenges. However, research in this field is accelerating as the climate crisis intensifies. Along the way, scientists will need to not only overcome technical hurdles, but also communicate with consumers to increase their acceptance and trust in new food sources.
Whether the future is based on plant ingredients or animal cells, 3D printed food has the potential to become part of our daily diet. As technology advances and consumer needs change, it is worth keeping an eye on developments in this field. We may soon see traditional meats, once considered irreplaceable, coexisting peacefully with these new types of foods to enrich our table choices.
