Sustainable nutrition looks at 3D technology and beyond for environmental security

12 Jun 2023 --- Sustainable development is a part of the new era of ecological civilization. It relies on rivers, mountains, forests and lakes to provide nutritious diets while not compromising on environmental security, which is the goal of “the big food view,” according to a new study.

The future food system highlights breakthroughs in food nutrition and health, with cell-based food solutions and 3D printing being some of the main methods to solve major challenges for the future, the researchers argue.

“Agricultural talents should not only study how to improve water quality, soil quality and agricultural product quality but also conduct in-depth research on the living space, habitat space and migration system of animals and plants, to achieve a win-win situation in meeting the diverse food needs of the people and protecting the ecological environment and to promote more sustainable development,” reads the study.

Science and 3D
Innovating in food technology is a crucial area to tackle future food problems, although it’s separated from “the big food view,” the researchers argue.

Holding the potential to deliver personalized products in terms of nutritional density and taste preference to meet specific dietary needs is 3D printing.

Food 3D printing can also blend raw materials so that proteins, fats, fibers, vitamins and minerals can be personalized to individuals’ nutritional and physical status. According to the researchers, this is something that traditional food processing methods cannot do.

3D food printing combines technology and food manufacturing from edible materials.It delivers personalized nutrition as 3D food printing combines technology and food manufacturing from edible materials such as fruits, vegetables, meats, starch and algae – promoting health while eliminating disease.

Microalgae companies like Danish Aliga Microalgae are working to upscale algae production to bring the product from a niche market to broader food applications.

There is also an emerging area of artificial milk and meat products. The researchers point out that although there has been an improvement in these products, many issues remain to be solved, such as taste and functional properties.

A Swedish study published last year found that meat alternatives marketed as high in iron and zinc were also high in phytates – an anti-nutrient – which makes the food pass through the intestinal tract without being absorbed. Phytates are naturally found in beans and cereals and, when used for meat substitutes, they accumulate while proteins are being extracted.

Diversifying food manufacturing
The researchers say that artificial alternatives can meet the growing demand for food while relieving agricultural pressure. They further argue that plant-based meat proteins have a relatively low cost and low technical requirements while they are already highly accepted on the market.

Cell-cultivated meat is another emerging field that addresses animal welfare ethics, public health issues and nutritional properties, although on a global scale, it is still mainly in the laboratory stage.

Even though it contributes to food system resilience, developing countries without financial and technological resources won’t be able to promote this type of alternative meat production. The researchers say that the urban populations in these countries “can reasonably depend on alternative meats once the product becomes more common.”

In May, the European Food Safety Authorities told FoodIngredientsFirst that it is prepared to receive its first commercial wave of EU requests for the market authorization of cell-based foods.

By Beatrice Wihlander

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