Made from lab-grown stem cells, 3D-printed meat represents an innovative approach to food production, utilizing additive manufacturing to create edible, meat-like products. This process involves constructing 3D-printed meat layer by layer using a bio-ink extruded from a 3D printer nozzle.
These protein-rich creations are designed to mimic the appearance and texture of conventionally farmed and butchered meat at the cellular level. The Good Food Institute even considers them “genuine meat,” highlighting their potential as highly customizable and slaughter-free alternatives.
What Exactly is 3D-Printed Meat?
3D-printed meat is essentially a programmable meat replica. It’s produced through the additive manufacturing process of 3D printing, meticulously replicating conventionally farmed meat right down to the cellular level.
Beyond mere profitability, the development of 3D-printed food technology is largely driven by the urgent need to address the increasing demand for meat alternatives. It also offers promising solutions to reduce food waste and foster sustainable practices in the face of escalating climate change concerns.
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The Building Blocks: What is 3D-Printed Meat Made Of?
3D-printed meat is crafted from cultured meat, also known as lab-grown, cell-based, or cultivated meat. While derived from the fat and muscle cells of animals, the crucial distinction is that this production method eliminates the necessity of animal slaughter.
Rosalyn Abbott, an assistant professor of biomedical and materials science engineering at Carnegie Mellon’s College of Engineering, explained to Built In: “It has the same composition as a raw cut of meat. It has proteins to emulate the structure of the tissue and has fat cells, known as adipocytes, and skeletal muscle cells that provide flavor and texture, respectively.”
Plant-based meat substitutes are also making strides in the 3D-printed meat arena. These alternative meat products typically utilize filament mixtures composed of ingredients like soy, pea protein, beetroot, chickpeas, coconut fat, and even algae proteins, varying depending on the specific brand.
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The Production Process: How is 3D-Printed Meat Made?
The journey of 3D-printed meat begins with scientists obtaining a sample of animal stem cells through a biopsy. The type of animal cell selected depends on the desired end product – be it beef, pork, poultry, or even fish. These cells then embark on an in vitro proliferation process, immersed in a nourishing, nutrient-rich serum within a carefully controlled bioreactor environment.
Over several weeks, these cells undergo multiplication, interaction, and differentiation, transforming into the fat and muscle cells that constitute bio-ink. Subsequently, a robotic arm equipped with a nozzle takes over, dispensing this paste-like, cultured meat filament in delicate layers, one upon another. Guided by instructions from a digital file using computer-aided design (CAD) software, the robotic arm meticulously replicates the precise shape and structure of the intended meat product. The bio-ink must possess a specific viscosity and firmness, crucial for accurately reproducing a structural model that includes appropriate tissue vascularization, tailored to the specific type and cut of meat being created.
The printed meat product then enters a second incubation phase. This stage allows the stem cells to further differentiate and mature, mirroring the natural development process within an animal. During this phase, muscle fibers fully develop, achieving the desired density, thickness, and length, now that the meat has taken its intended shape. After a few more weeks, the lab-to-table meat is ready for cooking and consumption.
Innovatively, some 3D food printers are designed to bypass this final incubation step by integrating lasers. These lasers act as a heating element, essentially cooking the food during the printing process, similar to the method used with a crème brûlée torch.
The Upsides: What Are the Pros of 3D-Printed Meat?
Beyond the sheer convenience of readily available food at the push of a button, 3D-printed meat boasts several compelling advantages:
Customization at its Core
The unparalleled customizability of 3D-printed foods stands out as a primary benefit.
Food scientist Bryan Quoc Le emphasized to Built In, “You can control the shape, structure, flavor profile, and nutritional value of a food by carefully integrating different ingredients into the 3D printing process. This is especially important for the cultured meat industry, where differences in texture, taste, and color are essential for producing meat products on par with the conventional meat industry.”
Scalability Without Compromise
Le, also the author of 150 Food Science Questions Answered, further highlighted the accessible scalability of these personalized meats. “Each food item is more or less the same,” he stated, “but it also offers the ability to customize en masse.”
Ethical and Slaughter-Free
Biotech innovators have successfully developed methods to harvest stem cells from livestock without harming the animals. This breakthrough not only appeals to individuals who oppose animal consumption but also presents a promising solution to address the growing global demand for animal proteins. This demand is driven by factors like population growth, rising incomes, urbanization, and aging populations.
Environmentally Conscious
Traditional agricultural practices, while foundational to the global food supply chain, come with significant environmental costs. As summarized by the online science publication Our World in Data, the resource-intensive food production industry demands vast quantities of fresh water, extensive land use (occupying half of the world’s habitable land), and contributes to over a quarter of global greenhouse gas emissions.
Cultured meat production and 3D printing technology offer a pathway to mitigate these environmental burdens.
Abbott, who co-leads a research team investigating the feasibility of 3D-printing high-end cultured meat cuts, noted, “Currently, the majority of livestock are reared in concentrated animal feeding operations causing environmental, public health, and food security concerns. Three-dimensionally printed meat will reduce agricultural land use, water consumption, greenhouse gas emissions, and improve energy efficiency.”
Accelerated Production Timeline
Cultured meat production significantly shortens the timeline, taking weeks instead of the years typically required for raising livestock, Abbott added.
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The Downsides: What Are the Cons of 3D-Printed Meat?
As a relatively nascent technology, food printing is still navigating certain limitations. The primary drawbacks currently relate to production speed and scale – low throughputs impact the overall efficiency of 3D-printed meat production – as well as uncertainties surrounding consumer acceptance.
High Production Costs
A study by Konkuk University estimated the production cost of cultured meat to be around $700 per kilogram, according to Advanced Science News.
Regarding equipment expenses, the average 3D food printer ranges from $1,000 to $5,000, as reported by the additive manufacturing marketplace Aniwaa. However, this price range excludes the specialized, industrial-grade, food-safe machinery currently used by pioneering companies in the 3D-printed meat sector.
From a consumer perspective, the price of a 3D-printed steak can range from £20 to £30 at locations like Mr. White’s restaurant in London, or even reach astronomical figures like $900 for Wagyu varieties.
Production Complexities
Compared to other 3D-printed foods like chocolate or pasta, 3D-printed meat exhibits lower printability, as noted in an article in Current Research in Food Science. Controlling the melting and molding properties of a fudge-based treat is considerably simpler than managing pureed chicken. Furthermore, obtaining this pureed protein necessitates a complex tissue engineering and pre-processing stage before it becomes suitable for printing cartridges.
Meat-specific 3D printers also require further development to ensure food safety at every stage of production. Unlike many other food materials, meat is susceptible to microbial growth and spoilage if not handled meticulously.
Navigating Regulatory Landscapes
Food regulations are still evolving to accommodate the introduction of 3D-printed meat into the market.
The regulatory frameworks from bodies like the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), specifically for 3D-printed meat, are still under active development. The FDA considers 3D-printed meat a “novel food,” and has been working on establishing a clear regulatory pathway for cell-cultivated meat production since 2019.
Despite these ongoing developments, UPSIDE Foods, a Berkeley-based startup specializing in cultivated chicken meat, achieved a significant milestone by becoming the first company to pass the FDA’s pre-market consultation for a human food product made from cultured animal cells. In 2023, the company further secured full regulatory approval from both the FDA and USDA, authorizing them to produce and sell their cultivated chicken product.
Related: What Is 4D Printing?
3D-Printed Meat Pioneers: Notable Examples
Good Meat’s Chicken
GOOD Meat, a brand operating under the umbrella of the food company Eat Just, focuses on creating cell-cultivated, 3D-printed chicken. Their process involves extracting animal cells from either a chicken egg or a living chicken and nurturing them in a nutrient-rich substance to facilitate growth. After a growth period of four to six weeks, the cells are harvested and 3D-printed into the desired chicken cutlet shape. GOOD Meat proudly claims to be the first company globally to sell cultivated meat, with their products approved for sale in select restaurants across the U.S. and Singapore.
Revo Foods’ Salmon Filet
Revo Foods, based in Austria, specializes in plant-based, 3D-printed seafood products, distributed across various European countries. Their flagship salmon filet product, known as “THE FILET,” is entirely vegan and printed using a blend of fungal protein, plant oils, and algae extracts. This unique combination of ingredients allows the filet to maintain high protein and vitamin content while closely mimicking the texture of real salmon. Beyond their salmon filet, Revo Foods also offers plant-based smoked salmon, gravlax, fish spreads, and 3D-printed octopus cuts.
Aleph Farms’ Ribeye Steak
Aleph Farms, an Israel-based company, utilizes cow cells and bioprinting to produce slaughter-free ribeye steak cuts. This 3D-printed replica is designed to be a thick, well-marbled, and fatty cut, closely resembling traditional ribeye – all achieved without genetic engineering. The company explained in a blog post that during the incubation process, “cells continue their development and interaction in a similar manner to what happens inside the cow’s body.” Aleph Farms introduced the world’s first 3D-printed steak in 2018 – a thinner cut that paved the way for the ribeye’s debut in 2021. In a groundbreaking move in January 2024, Aleph Farms secured the world’s first regulatory approval for cultivated beef steaks from the Israel Ministry of Health, enabling them to produce and market their steak product within Israel.
Osaka University’s Wagyu Beef
Researchers at Osaka University in Japan are tackling the challenge of replicating the distinctive texture of Wagyu beef, a cut prized for its rich flavor and buttery tenderness. The team has developed a 3D-printing method that effectively mimics Wagyu’s high-fat, intramuscular tissue structure – encompassing muscle fibers, fat, and blood vessels – to synthetically reproduce its signature texture.
Shiok Meats’ Shrimp Dumplings
Shiok Meats, headquartered in Singapore, specializes in creating cell-based, cruelty-free “clean meats.” In 2019, they launched their inaugural dish: eight shrimp dumplings. Reflecting CEO and co-founder Sandhya Sriram’s Asian heritage, Shiok Meats focuses on seafood – distinguishing themselves from beef-centric startups in the industry. Currently, their lab harvests stem cells from shrimp, crabs, and lobsters, cultivating them using cellular aquaculture technology.
Steakholder Foods’ Omakase Beef Morsels
Formerly known as MeaTech, Steakholder Foods unveiled their highly marbled, 100-percent cultured beef morsels in 2022. Inspired by Wagyu beef, these square morsels are constructed from layers of muscle and fat tissue derived from bovine stem cells. Their unique technology allows for precise programming of marbling, shape, and width. This same technology extends to other protein-based products, including burgers, kebabs, meatloaf, meat pies, and even hybrid-meat products incorporating both lab-grown meat and plant-based ingredients.
Redefine Meat’s Tenderloins
Redefine Meat takes a purely plant-based approach with their product line, offering a lean and smooth cut of faux-beef tenderloin. Mimicking the color gradations and texture of butchered meat, this alternative makes roast and filet mignon accessible to both vegetarian and meat-eating consumers. Redefine Meat’s entire product range is strictly vegan, meaning none of their 3D-printed meat products utilize cultured meat or any animal byproducts. Instead, their ingredient list features soy and pea proteins, chickpeas, beetroot, nutritional yeasts, and coconut fat to create their distinctive “new meat.”
Frequently Asked Questions About 3D-Printed Meat
What are the ingredients in 3D-printed meat?
3D-printed meat is primarily composed of cultured meat, also known as lab-grown, cell-based, or cultivated meat. Cultured meat is produced in a laboratory setting using animal stem cells, eliminating the need for animal slaughter.
What is the process of making 3D-printed meat?
The production of 3D-printed meat involves cultivating animal stem cells in a bioreactor for several weeks. During this time, the cells multiply and differentiate into fat and muscle cells. This cell filament is then shaped and textured to resemble meat, followed by a re-incubation period and cooking.
Is 3D-printed meat safe for consumption?
Yes, 3D-printed meat is safe to eat, provided it is prepared and cooked properly, adhering to the same food safety guidelines as conventionally produced meats.
Is 3D printing meat a sustainable practice?
3D printing meat holds significant potential as a sustainable meat production method. Compared to traditional meat production, it can substantially reduce land usage, energy consumption, fresh water usage, and greenhouse gas emissions.
Does 3D-printed meat taste authentic?
3D-printed meats are specifically designed to replicate the taste and texture of their real meat counterparts, whether it’s chicken, beef, pork, or seafood.
