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3D printing is revolutionizing the food industry.
Not just in terms of food but also in terms of how we experience it. 3D printing might help us eat better by making it easier for us to imagine, design, and prepare our own dishes.
3D printers are a new tool that might unlock a world of new possibilities for creative people who want to print their own vegan fish.
Revo-Foods is selling 3D-printed fish:
Revo Foods is a company that makes 100% of seafood from plants. Their goal is to change the way people consume fish products.
They aim to provide the best plant-based seafood options to anyone who wants to protect our oceans and keep them full of fish.
Their goal is to offer the finest seafood options in the world that is 100% plant-based (no need for fish).
They also want to reduce overfishing, and provide delicious and healthy seafood products for consumers (no heavy metals or antibiotics).
As well, the Legendary Vish team, a group of Danish students, is also attempting to print fish from plant sources using a FELIX BIOprinter:
3D Printed Vegan Fish That Tastes Like Seafood
3D printing technology has grown a great deal; even in the meat industry, fish is no exception. A group of students of Danish origin saw the need for a vegetarian option for salmon lovers in Europe.
Dubbed the Legendary Vish Project, the team incorporated 3D printing fish from plants, eaten in raw forms like sushi and even sashimi. With the help of technology, salmon’s texture and color, complete with its protein formula, can be propagated.
Tuna may also be a viable option in the future. Perhaps you are wondering how soon you can see 3D-printed fish on your plate.
Data from the World Health Organization show a 3.6% annual increase in fish uptake compared to the 1960s.
Unfortunately, it has led to the overexploitation of rivers and oceans to curb this demand, further disrupting the ecosystem. With the advancement of technology, aquaculture has also increased. It includes the farming and harvesting of fish bred in the water bodies.
As a result, pollution rises the more chemical treatments are used. There is also food loss when not consumed by the fish. Robin Sisma, Hakan Gürbüz, and Theresa Rothenbücher saw this predicament and set to find ways on a go green initiative.
Legendary Vish Team
Thanks to 3D printing, the team could reproduce fish’s taste, appearance, and even feel. With the help of 3D Felixprinters and bioprinters, it became possible to generate pretty realistic textures and tastes.
Currently, the focus is the production of salmon from mushrooms, pea proteins, starch, and agar. Avocado and nut oil, rich in omega-3 fatty acids, are also a potential source in the future.
The CEO of Legendary Vish, Robin Sisma, expounded how it is essential to replicate fish, thanks to its nutrient components like omega-3 fatty acids. Other fatty acids from plants are also undergoing tests to assess potential ingredients.
The team focuses on attaining the nutritional value of fish and capturing people’s taste buds. Consequently, the team partnered with a firm whose niche is making flavors to acquire a taste similar to fish.
Taste is an excellent element of any food product, and any slight negative changes can lead to loss of customers. 3D printing technology made it a hit in deriving the fish structure.
Legendary Vish CEO further explains how the printing process has made it possible to generate an appearance like the salmon fillet. In this regard, it formulated the formation of red meat tissue together with the white connective tissues.
Even with the incredible benefits of attaining the 3D printing milestone, the team has faced obstacles. One of the current hurdles includes current production volumes.
The objective is to have more products to reach broader masses. Additionally, another problem lies in meeting the regulatory food standards.
3D printing is still an upcoming field, and thus, there are no clear-cut certifications. Consequently, we will have to exercise a little patience for the coming months until we have
3D-printed fish products on our plates. Imagine enjoying fish’s smell, taste, texture, and even appearance even when still a vegetarian!