Scientists say printed food could change the way we eat

KANIKA SINGH RATHORE,

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Italian scientists are pioneering an innovative approach to sustainable snacking, developing sweet treats from lab-grown plant cells and fruit residues. Which can be 3D-printed into nutritious ‘pastry’.

This innovative project called Nutri3D by public research agency ENEA aims to push culinary boundaries ItalyIts rich gastronomic heritage has recently received UNESCO status.

Prototypes emerging from the initiative include snack bars and glazed “honey pearls”, which have been carefully designed to retain both taste and significant nutritional value.

Silvia Massa, who heads ENEA’s Agriculture 4.0 Laboratory, explained the driving force behind the research.

“In a world where arable land is shrinking and climate change forces us to rethink Eat production, the goal is to keep making what we eat,” he said, adding that the goal “is not to grow the plant, but to grow its cells.”

This visionary effort follows similar efforts in Northern Europe, where Finnish laboratories have created fruit blends from cell cultures and researchers in Zurich have developed a cocoa-like flavor.

Plant-based 3D-printed chopped meat served at Impact Food restaurant in Rome, Italy

Plant-based 3D-printed chopped meat served at Impact Food restaurant in Rome, Italy ,reuters,

For example, referring to fruit residues from jam production, Massa said, “We Italians add creativity by combining cellular food with recovered by-products.”

The project is run with EltHub – an Italian private technology R&D firm that is part of the ELT Group – and Rigoni d’Asiago, a family-owned company specializing in organic food products.

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At Althub in the central region of Abruzzo, ENEA’s plant-based “ink” is shaped using a 3D printer.

The ENEA survey found that 59 percent of respondents were willing to try such foods.

Althub director Ermanno Petrica dubbed the snacks “fruit for astronauts”, saying the technology could also be useful in resource-scarce settings such as space or conflict zones.

Althub director Ermanno Petrica dubbed the snacks 'fruit for astronauts', saying the technology could also be useful in resource-scarce settings such as space or conflict zones.

Althub director Ermanno Petrica dubbed the snacks ‘fruit for astronauts’, saying the technology could also be useful in resource-scarce settings such as space or conflict zones. ,reuters,

ENEA is also testing microgreens and nano-tomatoes for space farming.

On Earth, 3D food printing could enable tailored nutrition for people with dietary restrictions. Impact Food, a plant-based steakhouse in Rome, is already offering 3D-printed chopped meat on its menu.

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