Sub-micron Cellulose as a Scaffold for 3D Food Printing

Growth in human population over the last several decades has caused a dramatic increase in the demand for food. At this growing rate, by 2050 Earth`s resources could not meet the demands for feeding the entire population (not enough agriculture lands, extreme energy and water consumption, pollution). Simultaneously, there is a growing public appeal for healthier, non-meat based, food products, with minimal additives as possible ("clean labels").

Here we propose a solution that can answer all these demands – 3D printed plant-based food, based on edible cellulose derivative developed in our lab (sMCC). The printed products will look, taste, and feel like the original product, while offering personalization of both the ingredients and nutritional values. This comprehensive approach offers unlimited, healthy, plant-based food supply, while being sustainable with minimal effect on the environment compared to traditional meat.

Preliminary results have proved the sMCC we developed is an ideal scaffold for 3D food printing, and overall demonstrated the great potential this technology for producing sustainable, plant-based, personalized food in the future. Finally, using this technology we produced the first 3D printed plant-based burger prototype.