“Towards printing a meat-like structure using sustainable plant proteins” – Presented by Anna Knaeulein, HSWT

One challenge in food production of the future is the fast growing demand for meat products that are very resource consuming in their production process. Currently available meat replacement products often have drawbacks with regard to the desired mouth feel and texture. Here, 3D printing offers new opportunities to develop innovative texturizing procedures to overcome the limitations of conventional processes. The BMBF funded project CIBUS food (Computational-design and Innovative Building of Uniquely Structured Food) aims at solving the issue by imitating the structure of real food using 3D printing of sustainable material like plant proteins.

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