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.


Mehdi Abdollahi (contact)

Chalmers, Life Sciences, Food and Nutrition Science

Ingrid Undeland

Chalmers, Life Sciences, Food and Nutrition Science



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

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