3D Printing of cultured meat products
Abstract
Three-dimensional (3D) printing is a fast-developing digital technology with colossal market scope in food and nutrition technology, providing a platform for establishing unique food products with enhanced sensory and nutritional value for a particular end-user. Cultured meat is the concept of producing meat sustainably in laboratory conditions without the sacrifice of animal life and the excessive use of antibiotics. 3D printing could offer unique solutions for the vital issues of cultured meat production; particularly on regulating the protein, fat, and other nutritional content, along with providing realistic texture. This review highlights the immense benefits of 3D printing technology for the scalable and reproducible production of cultured meat products.
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Scaffolding can be made of porous materials using cellulose, fibrin, alginate, silk, chitosan, or collagen.
“The scaffolding can be made of porous materials using cellulose, fibrin, alginate, silk, chitosan, or collagen [49,56].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [56]
The most common bio-printing method is extrusion because of its controllable shapes, pores, porosity, and cell distribution.
“The most common method is extrusion, because of its controllable shapes, pores, porosity, and cell distribution [56].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [56]
Cites
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Machine learning-enabled optimization of extrusion-based 3D printing
Rahmani Dabbagh, S., Ozcan, O., & Tasoglu, S. (2022) · Methods · doi:10.1016/j.ymeth.2022.08.002 · Cited by 94 · see citing works
Towards the development of foods 3D printer: Trends and technologies for foods printing
Neamah, H. A., & Tandio, J. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e33882 · Cited by 43 · see citing works
“The scaffolding can be made of porous materials using cellulose, fibrin, alginate, silk, chitosan, or collagen [49,56].”
BackgroundMethodInfluential
- Authors
- K. Handral, H., Hua Tay, S., Wan Chan, W., & Choudhury, D.
- Affiliations
- Mechanical Engineering, National University of Singapore, Singapore
- Biomanufacturing Technology, Bioprocessing Technology Institute (BTI), Agency for Science, Technology, and Research (A*STAR), Singapore
- Agency for Science, Technology and Research (SG)
- Corresponding author
- Choudhury, Deepak
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2020-09-21
- Volume
- 62
- Issue
- 1
- Pages
- 272-281
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W3087554461
- Cited by
- 216
- References
- 3
- Citations by year
- 2026: 13 · 2025: 45 · 2024: 57 · 2023: 31 · 2022: 49 · 2021: 19 · 2020: 1
- FWCI
- 1.74
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- National University of Singapore (submittedVersion)
- Topics
- Physical Sciences › Engineering › Automotive Engineering › Additive Manufacturing and 3D Printing Technologies
- Physical Sciences › Engineering › Biomedical Engineering › 3D Printing in Biomedical Research
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Keywords
- 3D printing, cultured meat, meat substitutes, food product development, texture, nutritional content, protein and fat content, sustainable meat production, antibiotic use reduction
- MeSH terms
- Animals, Meat, Meat Products, Nutritional Status, Printing, Three-Dimensional
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