Tying blue and green resources via 3D food printing for diverse and sustainable future foods
Research Project , 2022 – 2025

A shift toward production and consumption of foods with lower environmental impacts such as plant (green) and aquatic (blue) foods is necessary to promote sustainability of our food system.
This transition is hindered with low efficiency in their production, purified ingredients, unfavorable nutrients and taste of plant proteins, overpressure on aquatic resources, low diversity of plant alternatives and low consumer interest toward them. 3DMIX aims to benefit from the advantages of both green and blue resources to solve their respective drawbacks by integrating them into mixtures sharing advantages of each source.  In this new approach, protein-rich fractions from agricultural side streams and underutilized aquatic resources will be precisely mixed and then formulated into healthy and personalized foods via 3D food printing and extrusion.

Participants

Mehdi Abdollahi (contact)

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Funding

Formas

Project ID: 2021-02349
Funding Chalmers participation during 2022–2025

Related Areas of Advance and Infrastructure

Sustainable development

Driving Forces

Innovation and entrepreneurship

Driving Forces

More information

Latest update

2022-04-12