Extrusion-based sustainable 3D bioprinting of meat & its analogues: A review

Meat consumption is increasing at a fast pace, and experts predict that there will be a shift from vegan food to meat products owing to a change in food preference. Simultaneously, there have been significant developments in three-dimensional (3D) printing technology to manufacture food products, such as meat. This innovative approach is anticipated to mitigate the risks of continuous climate change and indiscriminate livestock use. This manuscript emphasizes the adoption of meat analogues developed using the 3D printing (3DP) technique as a sustainable food option. The manuscript presents an overview of the methodologies that have been explored worldwide for extrusion-based 3DP of meat, along with the diverse hydrocolloids that have been employed for smooth extrusion and stabilization of the printed material. We have also reviewed various post-processing techniques that govern the characteristics of printed products. Finally, the manuscript highlights the Life Cycle Assessment (LCA) requirement.