Common sources of protein for many of us are chicken, soy, eggs and milk. However, there are also some less popular sources that are rich in protein but are not considered suitable for consumption. These are some of the insects and algae that some people in Africa, South America and Asia have already started exploring. Now, as the idea of consuming such food remains bizarre, researchers from the University of Singapore technology And Design (SUTD) have come up with an unconventional way to make it more approachable.
Researchers have used 3D printing technology to create an attractive dish by combining commonly consumed foods such as carrots with alternative protein sources such as crickets. The process of combining different edible inks is considered quite difficult. The team devised a method for incorporating alternative proteins into edible ink and successfully reduced time and resources by cutting down on experimental runs.
In their study, published in Food Hydrocolloids, the researchers took a central overall design approach to optimize protein inks and formulations. The formulation contained three variables, including carrot powder, xanthan gum, and protein. Carrot powder helped to increase mechanical strength and enhance the taste, nutrients and color of the finished ink.
Researchers are also experimenting with alternative proteins such as spirulina, black soldier fly larvae, crickets and sericin. The inks were tested for their 3D printability and sineresis where maximum printability and minimum sineresis were observed in the optimized inks.
According to Akanksha Pant, research associate at SUTD and corresponding author of the study, the findings could be used for other food ingredients as well. Pant said the reaction of edible ink such as printability, water percolation and texture can be used for optimization.
Highlighting the potential of 3D printing, Professor Chua Chi Kai said that the versatility of 3D food printing technology can help overcome consumer inertia in eating alternative protein sources.
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