A duo of researchers from Zhejiang University, China, has developed a number of new edible plant-based gel materials that can be used to 3D print meat-like foods. The 3D printable meat alternatives contain ingredients such as soy protein, pea protein, and wheat gluten, boasting the nutritional value of real meat without the associated health and sustainability costs. Interestingly, the most successful formulations also featured cocoa butter as a component, which is a fat extracted from the cocoa bean. The team investigated the effects of protein, starch, and sodium alginate on the extrudability and printing accuracy of the materials, reporting the results in ACS Food Science & Technology. A 3D printed ‘fake meat’ structure featuring soy, wheat, and cocoa butter. Photo via Zhejiang University. 3D printing and plant-based meat alternatives So why 3D print food in the first place? 3D printing food can give rise to personalized meals, as the technology… read more