3D Printing pulses into fish

2021-2023

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

Gfi's competitive research grants program badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

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.

Principal researcher

Gfi grantee dr. Luciano paulino silva, researcher, embrapa, brazil

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.

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GFI Brazil’s plant-based meat resources

GFI Brazil has produced several resources to better understand the alternative protein industry in Brazil.

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To expand the technical talent pipeline, various players in the alternative protein field should reach out to scientists and engineers in relevant disciplines (e.g., biotech, biopharma, and food science) to…

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Life Cycle Assessment for alternative seafood relative to conventional fishing and aquaculture

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Plant-based scaffolds to improve cultivated meat nutrition

A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from…

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