Insiders and analysts predict the 3D printing trends to watch in our latest series of articles focused on the future of 3D printing.
Researchers from the Singapore University of Technology and Design (SUTD) have developed a new method of 3D printing with okara, a byproduct of soybeans created during the production of soy milk and bean curd. The approach is based on the direct ink writing process and is novel in that it requires no thickening agents whatsoever.
Elsewhere, Barcelona-based food tech startup Novameat has developed a new blue 3D printed steak. According to the firm, the vibrant product is the first meat alternative to combine all five kingdoms of classification, with a novel hybrid recipe containing animal cells, plant-based derivatives, fungi, algae, and spirulina.
“We chose the color with the purpose to create a futuristic-looking prototype,” said Guiseppe Scionti, CEO of Novameat. “We wanted to show that there are no limits. With our technology, we are able to create whole cuts and hybrid alternative meat products with a variety of ingredients.”
Continue reading… “RESEARCHERS DEVELOP NEW OKARA 3D PRINTING METHOD; NOVAMEAT 3D PRINTS BLUE ALGAE-BASED STEAK”