Introduction: Now,3D printingIs setting off a food revolution, even the food we often eat can passfood3D printingMachine made, with it, you can even make meat texture with vegetarian ingredients.
March 22, 2022 Seafood alternative pioneer from Israel – Plantish 3D prints premium sashimi using plant protein and has raised $12.5 million in seed funding, the most emerging seafood alternative so far Largest seed round on the market
financing
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Plantish is another 3D printing food startup that has entered the food additive market in recent years, similar to The Chicken (the world’s first experience restaurant to provide chicken cell-grown meat), Redefine Meat and SavorEat (printing animal-free meat) company) etc.
△Plantish printed salmon
Founded in mid-2021, Plantish’s mission is to protect the ocean by producing plant-based fillets that are similar in taste, texture and nutrition to traditional salmon. Ofek Ron, CEO and co-founder of the company, said: “For food printing technology, we have seen great potential in the fish and meat market, especially salmon, which is in the $5 trillion seafood market. $50 billion. The problem is, until now we have had difficulty replicating plant-based foods that taste like fish.”
In fact, the production process of sashimi is very cumbersome, and it is still difficult to achieve a true replica of the original sashimi. For now, seafood alternatives companies only offer products like minced fish, fish sticks and fried fish.
Plantish has overcome these complexities by developing its own versatile patented additive manufacturing technology to successfully produce a plant-based fish substitute. By deconstructing salmon to understand its different components, the team of experts was able to create plant-based layers of connective and muscle tissue, using food printing technology to print one ultra-fine layer at a time. Diners can have the experience of eating real salmon while tasting this alternative. At the same time, Plantish says they can achieve scale and low cost, which will make it a suitable alternative to foodservice, restaurants and retail.
Plantish’s first product is Plant-Based Salmon, which resembles cooked salmon in taste, texture, appearance and structure, while also delivering the same nutritional value as its traditional counterparts, with high protein and Omega-3 content.
Ofek Ron said: “We’re just offering a delicious, upgraded version of salmon that’s safer for you and better for the planet. No antibiotics, no hormones, no mercury metal, and no accompanying catch, which you can look forward to in the next two years. See our products in fine dining restaurants during the year.”
Plantish’s current printed fish-like products are suitable for all traditional salmon preparation and cooking methods. The company said this new round of funding will be used to build the team and conduct further research and development to accelerate product development, with the goal of entering the food service space first. Additionally, Plantish will be piloting their 3D printed sashimi by the end of this year and will officially launch their product in restaurants nationwide by 2024.
3D printed meat substitutes
In 2020, the LegendaryVish team in Denmark developed a3D printing technologycapable of printing complex binders and proteins into plant-based fish substitutes, and using Felix
3D printerMade plant-based vegan-friendly salmon. Legendary Vish CEO Robin Simsa said in an interview with FoodNavigator: “We see that in the plant-based seafood market, it is currently mainly unstructured products, such as fish sticks or burgers, and products with more complex structures, such as salmon fillets, are now on the market. We saw a unique opportunity to use 3D food printing technology to create complex seafood products that cannot be achieved with classical extrusion techniques.”
3D printerMade plant-based vegan-friendly salmon. Legendary Vish CEO Robin Simsa said in an interview with FoodNavigator: “We see that in the plant-based seafood market, it is currently mainly unstructured products, such as fish sticks or burgers, and products with more complex structures, such as salmon fillets, are now on the market. We saw a unique opportunity to use 3D food printing technology to create complex seafood products that cannot be achieved with classical extrusion techniques.”
△Legendary Vish team uses Felix 3D printerMade Plant-Based Vegan-Friendly Salmon
In 2017, a team of students from the University of Gothenburg, the Autonomous University of Madrid and the Technical University of Denmark (DTU) applied a similar technique to 3D printing plant-based proteins. The team identified a gap in the seafood space that required more structured vegan-friendly fish-based products, and started developing its plant-based alternative.
In addition to this business opportunity, the team hopes to bring greater sustainability to food production.According to the United Nations Food and Agriculture Organization, one third of the world’s assessed fisheries have now been pushed tobiologybeyond the limit.Furthermore, using3D printing technologyArtificially crafting fish, rather than catching them with traditional fishing methods, can reduce the damage to the environment from overfishing. By completely eliminating the need for fishing vessels, the carbon dioxide emissions associated with trawlers will also be eliminated.
So, according to the students, the need to find more environmentally friendly 3D printing alternatives to traditional food production has never been more urgent. “Overfishing, greenhouse gas emissions, ocean destruction are all side effects of industrial fisheries,” said the LegendaryVish team. “Plant-based seafood production requires lessenergyemit fewer greenhouse gases, and require no antibiotics[来熟化三文鱼]. “
To address these environmental challenges, the student team 3D printed fish instead of medicinal products based on extrusion-based 3D printing technology they developed as part of the project Training4CRM. As Simsa explained: “With the Felix 3D printer, the additive manufacturing process works by extruding a range of plant-based bioinks. We have a 3D printing process that extrudes different plant-based components through different print heads. –Our ‘food ink’. Through this special process, we achieve the complex appearance of the salmon fillet, which shows the true distribution of orange/red flesh tissue and white connective tissue.”
△LegendaryVish’s food print
It is worth affirming that 3D printing meat is a good thing for environmental protection organizations and animal protection organizations. Animal cruelty and environmental pollution will be greatly reduced, and there is no need for the existence of farms.
The future of 3D printed food
There are many reasons why 3D printed food is booming. First of all, food 3D printing technology can produce modeling effects that are difficult to achieve by traditional techniques.Traditional food craftsmanship relies onmold, while the mold restricts the shape of the food, such as openwork and irregular shapes. The layered manufacturing and integrated molding of 3D printing greatly expands the richness of modeling.
Second, food 3D printing is more economical and efficient in small batch customization.The assembly line production of the food factory passed
standard
Large-scale production reduces costs, and cannot meet the customization needs of small and medium batches. 3D printing does not waste materials, it is faster, and it can even be customized according to each person’s needs, which is unimaginable in traditional craftsmanship.
In the future, there will be more room for imagination when 3D printing is deeply integrated into the food field: through 3D printing, the internal structure of food can be changed, so that the food texture is soft, easy to chew and swallow, and absorbed efficiently; through 3D printing digital manufacturing, accurate nutrition ratio, balanced daily meals, etc.
(responsible editor: admin)
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