3D printing advances: CJ Foods teams up with T&R Biofab to tackle alt-meat texture demands

26 Oct 2023 --- Korea-based CJ Foods has joined forces with T&R Biofab to develop alternative meat using 3D bioprinting technology. The joint development agreement (JDA) serves as an alliance between the food industry and the 3D printing medical field, aiming to boost plant-based alternative protein products and achieve the taste, texture, appearance and nutrition that consumers stipulate.

T&R Biofab is a med-tech company that develops artificial tissues by leveraging 3D bioprinting, while CJ Foods is a business unit of South Korea-based CJ CheilJedang and delivers products ranging from foodstuffs, frozen/chilled foods to appetizers.

“At CJ Foods, we recognize that breakthrough innovation happens at the interface of distinctly different proficiencies and industries,” states Dr. Florian Viton, senior VP of Strategic Innovation at CJ Foods.

“We see our partnership with T&R Biofab as a unique opportunity to create alternative protein offerings that truly surpass the limitations hindering today’s plant-based products.”

Texture troubles persist
The plant-based food market is estimated to be worth US$162 billion by 2030, rapidly growing from US$24.9 billion in 2020.

Plant-based food has emerged as a significant trend, encompassing animal welfare concerns while spotlighting its positive impact on health, nutrition and the environment. Nevertheless, one challenge has persisted — accomplishing the authentic texture and mouthfeel of animal-based meat.

Alt meat products struggle to achieve the mouthfeel of conventional meat.This is highlighted in Innova Market Insights Top Ten Trends 2023 with Plant-Based: Unlocking a New Narrative, illustrates how the rapid rise of the plant-based sector has, almost inevitably, hit some roadblocks, necessitating a refocus around consumer demands for high-quality, flavorful products. 

Last week, Sensient told Food Ingredients First that mouthfeel is not only related to texture but also a complex feeling made of fattiness, juiciness, roundness and salivation, which alternative meat formulators focus on.

Industry experts also believe that the present options in meat analogs fail to achieve the desired protein content, texture and flavor profiles that can cater to diverse consumer preferences.

At the Anuga trade fair earlier this month, Benjamin Döring from Beyond Meat told us that alt- meat products have to meet consumer standards on preparation, nutrition and price for animal-based products to deliver plant-based proteins.

Among the meat alternatives, red meat in the form of juicy steaks remains the most challenging product to be developed by alt-meat companies. 

To overcome this, the current options contain many ingredients and chemical additives, which companies want to reduce and still achieve the rich meat taste, juiciness and color consumers seek.

The 3D printing route
According to Dr. Paulo Marinho, head of Scientific Strategy of T&R Biofab, global leaders and public figures are increasingly drawing attention to the alternative protein food sector, especially the potential of 3D printing foods.

3D printing is increasingly catching formulators' attention to mimic conventional meat textures (Image Credit: Revo Foods).“It is imperative to underscore that this domain seldom unites genuine food industry experts with accomplished printing specialists,” he notes.

3D printing is gaining traction as one of the choices in mimicking animal-based meat-like textures in alt meat and fish innovations. The technique also supports the appearance delivery of whole muscle cuts with continued work related to their texture.

For instance, last month, Revo Foods used a mycoprotein ingredient from fungus to formulate 3D vegan salmon filet. The product became the first 3D-printed mycoprotein fish to hit the supermarket shelves.

3D fish bioprinting technology is also getting a push from investors supporting companies in constructing pilot plants to produce printed hybrid fish products.

Moreover, researchers are leveraging 3D printing to print imitation squid ink made from microalgae protein and mung bean protein – for authentic vegan calamari.

By Insha Naureen