In a dance step towards aCloudy with a Chance of Meatballs - esque future , 3-D - impress vegan salmon can now be found on the ledge of Austrian supermarkets .
The substitute fish fillet , dubbed “ THE FILET – invigorate By Salmon ” by its creator , the food for thought technical school inauguration Revo Foods , is recollect to be the first 3D - printed food to reach supermarket shelves . In a statement seen by IFLScience , the CEO of the company Robin Simsa said , “ With the milestone of industrial - scale three-D nutrient printing process , we are enter a originative food rotation , an era where solid food is being crafted on the dot harmonize to the customer need . ”
Like some other heart replacement products , the Salmon River option is made from mycoprotein , which comes from filamentous fungus kingdom . As for itsnutrition , the product contains a range of vitamins and – like its animal opposite number – omega-3 butterball Lucy in the sky with diamonds . It ’s also considered to be high in protein , at 9.5 grams per 100 Gram , although this is still less than the protein content in the same amount of normal Salmon River .
Revo Foods work out together with another startup , Mycorena , to engineer mycoprotein specifically design to be put through a 3D printer . Researchers have been working towards three-D - print food for thought mathematical product for several year , with creations ranging from laser - cookedcheesecakesto layer - up research lab - grownmeats .
Part of this push is down to the suggestion that printed food alternatives could make nutrient output more sustainable , which is a particular concern in the fishing industry . An estimated 34 percent of global Pisces the Fishes gillyflower areoverfished , occur when fish are caught quicker than they can reproduce , meaning that populations decline .
Emissions are also a major yield in food production , which account forover a quarterof global greenhouse gas emissions – 31 pct of these emissions come from livestock and fish farms , and a further 18 percent from supply chain factor such as processing and transport . consort to Revo Foods’website , production of thevegansalmon fillet uses 77 to 86 pct less carbon dioxide and 95 percent less freshwater than the catching and processing of conventional Salmon River .
Whether the Salmon River alternative will fly off the shelf is yet to be seen . Revo Foods believes that the key to the achiever of such products “ lie in recreating an authentic taste that appeals to the flexitarian market . ”
no matter of what happen , the commercial liberation of 3-D - print intellectual nourishment could potentially mark a new era for food yield .
