Technology is evolving faster than ever before, and it looks like soon we can eat 3D-printed meat. This is amazing news for vegans, as you will see below. Check out the latest reports about the matter.
3D printed vegan salmon hits the stores
Revo Foods has announced the release of their latest product, “THE FILET – Inspired By Salmon”, which is believed to be the first 3D-printed food that will be available for purchase.
Robin Simsa, the CEO of Revo Foods, has stated that “With the milestone of industrial-scale 3D food printing, we are entering a creative food revolution, an era where food is being crafted exactly according to customer needs.”
The salmon alternative and other meat substitutes used by Revo Foods are made from mycoprotein sourced from filamentous fungi.
The product contains vitamins and omega-3 fatty acids, similar to those found in animals.
Although the protein content per 100 grams is lower than that of conventional salmon, it still remains high at 9.5 grams.
Revo Foods and Mycorena have collaborated to develop 3D-printable mycoprotein. Years of research have led to the creation of laser-cooked cheesecakes and stacked lab-grown meats.
One of the driving forces behind the development of printed food alternatives is the potential for a more sustainable food production system, which has raised concerns within the fishing industry. Overfishing is causing declines in fish populations in 34% of global fish stocks.
Food production is responsible for over 25% of worldwide greenhouse gas emissions, with 31% coming from livestock and fish farms and 18% from the supply chain such as processing and shipping.
According to Revo Foods, vegan salmon fillet production consumes 77-86% less carbon dioxide and 95% less freshwater compared to conventional salmon harvesting and processing.
Although the sales potential of this salmon alternative is not yet known, Revo Foods believes that it must have a taste that appeals to the flexitarian market in order to succeed. The commercial distribution of 3D-printed food has the potential to revolutionize food production.
