Plant-proteins based 3D meat analog printing: A review

This review summarizes and critically analyze the scientific studies pertinent to three-dimensional printing of plant-proteins based meat-analog. Vegetable proteins, oils, and water are the major ingredients in formulating ink for three-dimensional printing of meat-analogs; while, hydrocolloid, enzyme, yeast, colorant, mineral, flavor, etc. are used as minor ingredients. Both ingredients and formulation modulate rheological properties of the ink, and consequently three-dimensional printing's performance and post-printing stability of the meat-analogs. Printing temperature, contact angle, nozzle height, nozzle diameter, layer height, and speed of nozzle movement are the most critical parameters that influence printing of meat-analogs. Air heating, baking, steaming, deep-fat frying, and microwave heating have been successfully used to finish-cook three-dimensional printed meat-analogs. Micro-structural characteristics and ingredient's distribution impact functionalities and stability of printed analogs. Safety aspects, legal frameworks, and sustainability issues should be taken as major concern. Future research directions pertinent to three-dimensional printing of plant-based meat-analog, have been identified.