3D Printing pulses into fish
Dr. Silva is exploring the potential of 3D food printing and other digital fabrication techniques to produce whole-cut plant-based fish and seafood.
PRODUCTION PLATFORM: Plant-based meat
TECHNOLOGY SECTOR: End product formulation and manufacturing
This project will develop a systematic workflow for 3D printing whole-cut, plant-based fish and seafood. This workflow would provide a feasible method of creating alternative seafoods with the appropriate nutrition, texture, and organoleptic factors. The project will also assess different applications of innovative ingredients from pulses in 3D food printing.
Dr. Luciano Paulino Silva
Researcher, Embrapa, Brazil
Dr. Silva has over 20 years of experience in nanobiotechnology and bioengineering, as well as expertise developing approaches to image biological materials using atomic force microscopy and imaging mass spectrometry.
GFI Brazil’s plant-based meat resources
GFI Brazil has produced several resources to better understand the alternative protein industry in Brazil.
Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.
GFI grantee Dr. Birgit Dekkers at Rival Foods in The Netherlands is developing shear cell technology to make whole cuts of plant-based meat.
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