Customized 3D Printing of Plant-based Artificial Meat
Main Article Content
Keywords
3D printing, customized plant-based meat, protein ink, structural biomimicry, material-process synergy
Abstract
In recent years, with the continuous increase in consumers’ demands for personalized nutrition and sensory experiences, the homogenization issue of traditional plant-based meat has become increasingly prominent. This paper systematically reviews the advancements in the application of 3D printing technology in the customization of plant-based meat, focusing on the analysis of three key technical aspects: precise control of material rheology, multi-material co-printing and structural bionic processes, as well as targeted nutrition enhancement. Research indicates that by establishing a “material-process-structure” collaborative optimization framework, it is possible to effectively achieve biomimicry of muscle texture, targeted nutrition distribution, and customized texture, meeting the specific needs of diverse groups such as the elderly and athletes. However, this technology still faces bottlenecks in the industrialization process, such as multi-material interfacial delamination, low printing efficiency, and insufficient sustainability assessment. In the future, efforts should be made to develop intelligent responsive materials, high-speed multi-nozzle printing equipment, and conduct in-depth life cycle assessments to promote the technology from the laboratory to the market, realizing a new model of personalized and sustainable food manufacturing.
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