Emerging technologies such as 3D food printing (3DFP) are unlocking opportunities to develop nutrient-rich and personalised plant-based substitutes for traditional meat, say researchers.
Chinese 3D food printing firm MOODLES believes that this technology needs to be efficiently incorporated into the production of personalised nutrient-rich staple foods that consumers will eat on a daily basis if the sector wants to grow locally.
Global megabrand Suntory has highlighted consumer confusion and production time as some of the key challenges standing in the way of achieving ‘full personalisation’ in the nutrition and food manufacturing spaces.
A lack of consumer awareness and barriers to scaling-up remaining major hurdles for the 3D food printing sector in Asia, but major players are hopeful that tech-savvy and health-conscious consumers can help it hit the mainstream.
Hong Kong 3D food printing firm Alt Farm is eyeing China and Australia as its first key target markets, revealing it hopes to launch a prototype plant-based A5 Wagyu Beef product in the next 12 to 18 months.
Singapore start-up Craft Health has developed a 3D printing technique for nutraceuticals and pharmaceuticals, which does not use heat or UV curing that can degrade delicate active ingredients.
Scientists in Japan have found a way to 3D-bioprint wagyu beef by assembling muscle fibre, fat fibre and blood vessels into a steak-like structure similar to actual meat.
Singapore-based 3D food printing firm Anrich3D has revealed its plans to go commercial and bring 3D printed foods with personalised nutritional profiles to the market for both consumers and businesses later this year.
UK-based personalised nutrition company Nourished is eyeing the high vitamin deficiency levels in the Middle East region as an opportunity to expand its operations across the region.
Although China may be experiencing an economical setback due to the recent novel coronavirus outbreak, the country still retains enormous potential to conquer the Asia Pacific market for 3D meat printing due to expertise in terms of cost reduction and...
Advocates of 3D food printing believe it has widespread opportunities for both food personalisation and sustainability, so in this edition of Asia’s Food Future: Industry 4.0 we assess if the technology truly has the potential to transform the industry.
Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-day innovation conference – New Frontiers in Food and Drink 2016 – in central London on Thursday March 17.
