Following the food industry's successes in making artificial meat for burgers, artificial pork and even artificial chicken, the technology is ready to move on. Of course, the "factory" production of artificial meat still has room to grow, but the technology is ready to become available to the widest consumer. For example, thanks to the advancement of 3D printing, it will soon be possible to print perfect steaks at home.
According to The Guardian, the printed meat could be included in the menu of European restaurants from next year, as the technology has already come directly close to the profitability of using natural products. And within a few years, printers specifically designed for meat production are likely to be available to the general public as well.
How is meat created on a 3D printer?
The meat itself can be produced from either plant matter or animal cells grown in a laboratory. The printer uses ingredients that are pumped into a special cartridge. It turns out to be something like the well-known Nespresso capsule for coffee production.
Reducing beef production would result in huge cuts in carbon dioxide emissions and much less clearing of wild countryside for pasture. Other types of meat, such as pork and fish, also require huge resources to produce.
So such foods would be appealing to vegetarians. Poorer countries, where traditional meat is too expensive for the majority of the population, will also benefit over time.
Redefine Meat will supply its “plant-based meat” to restaurants across Europe from the beginning of 2020. The products will initially be more expensive than traditional meat, but the price will decrease over time as 3D printing technology for meat is rapidly improving. Last month, another Israeli firm, Aleph Farms, printed meat made from cow muscle cells. And the cost of such a product, according to representatives of Aleph Farms, is comparable to a natural product.
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Returning to capsules for a 3D printer, I would like to note that they contain something like a very thick paste, which hardens during the printing process and turns into a realistic steak or chicken. Salmon, lamb and pork - these capsules will be used in restaurants in the near future. Moreover, not only the texture of the product is repeated, but also its taste.
The technology is closely watched in the food industry. A number of researchers argue that the potential market for 3D printing meat could be huge. We've already seen a dramatic rise in the popularity of imitation meat for vegans. Now it is a very popular and demanded product. And 3D printers that have appeared for industrial purposes are now quite affordable. So why should 3D printers for printing artificial meat have to face a different fate?
Vladimir Kuznetsov