According to the press release, the primary objective behind the creation of 3D-printed fish is to provide an eco-friendly alternative to traditional fishing and aquaculture practices. The looming threat of overfishing has put many fish species on the brink of extinction while causing severe harm through habitat destruction and pollution.
In a bid to safeguard wild fish populations, Revo Foods highlights the startling fact that up to 60% of global fish stocks are currently overexploited. The innovative use of 3D printing technology offers a responsible solution to produce fish-based products without further endangering these populations.
To replicate the texture and flavor of real fish, 3D-printed fish typically incorporate ingredients like algae, seaweed, or other plant-based substances. The sustainable sourcing and utilization of these components are pivotal to the environmental ethos of this technology.
Revo Foods’ groundbreaking product employs mycoprotein derived from filamentous fungi, earning it an impressive Nutriscore rating of “A” due to its high protein and Omega-3 content. What sets 3D-printed fish apart is the ability to tailor their flavor, texture, and nutritional value.
This customization allows for the creation of fish products that cater to diverse dietary requirements and personal preferences. They are also low in cholesterol, rich in healthy fatty acids, and free from the pollutants often found in real fish.
Nevertheless, achieving the authentic taste and texture of genuine fish has posed a significant challenge in 3D-printed fish production. Researchers worldwide are diligently working to fine-tune recipes and printing methods to deliver a convincing seafood experience.
An innovative process
One notable solution emerging from these efforts is Revo Foods’ innovative extrusion process. This technique has given rise to a new generation of salmon substitutes that faithfully replicate the characteristic flakiness and succulent fibers of fish fillets.
Revo Foods has pioneered the first continuous production method for 3D-printed food using their patent-pending 3D-MassFormerTM technology, enabling large-scale production of their unique products.
Robin Simsa, the CEO of Revo Foods, commented on this achievement, stating, “With the milestone of industrial-scale 3D food printing, we are entering a creative food revolution, an era where food is being crafted exactly according to customer needs. We are not just creating a vegan alternative; we are shaping the future of food itself.”
The ultimate measure of success for 3D-printed fish lies in consumer acceptance, which may require time as people acclimatize to this pioneering food manufacturing technology. In addition to consumer goods, 3D-printed fish hold promises in applications such as space travel and emergency food supplies.
As technology continues to advance, it is safe to predict that future sustainable food solutions may incorporate an increasingly prominent role for 3D-printed fish.
