Mycoprotein is a protein-rich, fungi-derived ingredient predominantly used for its ‘meaty’ texture in processed meat alternatives. Now, a new method of treating mycoprotein could make it suitable for 3D printing.
Traditionally, mycoprotein-based alternatives aim to mimic reconstituted animal-based products (meat-free sausages, burger patties, and fish fingers for example), but a new collaboration between mycoprotein supplier, Mycorena and vegan seaffod brand, Revo Foods aims to tackle the most attractive format: whole cuts.
Austria-based Revo Foods is no strander to 3D printing. The food tech start-up developed an ultrarealistic 3D-printed salmon filet last year using 100 percent plant-based ingredients, which it expects to launch early next year.
For this collaboration, Revo Foods is focusing less on plants and more on fungi.
Meat and seafood alternatives are gaining increased traction from consumers, and the start-up has observed that whole cut steak or fish fillet are still difficult to produce. While 3D printing is seen as the most promising technology for producing these high-value products, the fibrous behaviour of vegan products such as mycoprotein could be limiting within this process.
Mycorena is offering its previously developed and adapted protein, better suited for 3D food printing to the collaboration. The printable mycoprotein will have a soft fibrous texture, light in colour and with a neutral taste which could make it an excellent option for meat analogues 0 especially seafood.
Compared to more traditional production methods, such as extrusion or moulding, 3D printing can create complex product with more realistic sensory properties and mouthfeel.
“With this technology, the possibilities for texture and form are on another level compared to current meat analogues,” expressed Mycorena CIO Paula Teixeira.
“Now we are restricted only by imagination, not by processing methods.”