Today’s 3D printing can create toys and everyday household appliances, but what about 3D printing FOOD? No, this is not a crazy dystopian idea in a sci-fi film; it is the latest solution to reduce carbon emissions raising livestock. According to the World Economic Forum,  about 22.5 billion livestock live on Earth, which accounts for about 15% of all worldwide greenhouse gas emissions, making it one of the main causes of environmental pollution, even more so than transportation. 

As the name suggests, 3D printed meat is produced like traditional 3D printing - using computer-generated models to make biomaterials, such as plant-based ingredients or cultured cells. The biomaterials are then stacked together to replicate a meat-like product that could be safely consumed. 

In a 2021 study, a team of scientists at Osaka University in Japan took two kinds of stem cells from Wagyu cows and cultivated them into the biomaterial needed to produce 3D manufactured meat. Dong-Hee Kang, the leading author of the study, says that this technology “can produce tailor-made complex structures.” In fact, they bio-printed the structure of muscle fibers, fat, and blood vessels in layers and successfully “rebuilt” the Wagyu. 

The study’s co-author Michiya Matsusaki indicated that this technology “will be possible to not only reproduce complex meat structures, but to also make subtle adjustments to the fat and muscle components” after improvements. This new product will provide an opportunity for consumers to personalize the meat components to meet dietary and health needs. 3D- produced meat will be more nutritious and safer than the meat procured from animals. In addition, consuming red meat livestock raises the propensity for human conditions, such as cardiovascular disease, diabetes, certain types of cancer, and more. Meat from a 3D printer, on the contrary, will not only lower the risk of these life-threatening conditions, but it will also meet the nutritional needs and dietary requirements for healthy people and those with dietary restrictions.   

While the benefits of 3D printed meat are encouraging, there are some downsides. According to SavorEat, to make 3D printers and their parts safe for food production, extensive machining improvements are needed. Additionally, limited production capacity and expensive raw materials can result in higher production costs compared to the production of conventionally cultured meat. But don't worry, these problems will likely be solved by dedicated scientists through further research and experimentation. Researchers believe that the more ethical and slaughter-free 3D-printed meat will appear on the market to compete with traditional raised meat in the near future.

Imagine a world where you can enjoy a tasty burger without worrying about the negative health effects. You will get all the protein and other nutrients without the fat and cholesterol. Who knows? Maybe NASA can plan longer space missions because they can pack the longer lasting, healthier meat options without worrying about supplements or spoilage. The contribution that 3D printed meat will bring to mankind is limitless and in the not too-distant future.