Tag: 3D

This steak is 3D printed. And it does not contain meat – Italian Cuisine


Here is the Steak 2.0 of the startup Novameat, led by the Italian researcher Giuseppe Scionti: a sustainable alternative to beef that could arrive on the market by 2021

In recent years we have seen the most disparate attempts at reproduce the meat – and also fish – using only and exclusively components of vegetable origin, in an attempt to offer the market an alternative proposal that is sustainable from an environmental point of view. No, we are not talking about products based on lentils, vegetables and related products, but about real ones technological projects that by combining fats, proteins and various colors extracted from plants & co., they have been able to recreate – for example – hamburgers with a taste and consistency very similar to those of a beef meatball. Yes, but when you go from the reproduction of the mince to that of, for example, a real steak, things get complicated considerably. Why the textures and the appearance of a sirloin or a rib is much, much more complicated to reproduce properly.

A particularly bold attempt comes from today Novameatstartup based in Barcelona, ​​Spain, led by the young Milanese researcher Giuseppe Scionti. Her Steak 2.0, developed and perfected over the last few years of experimentation, it is in fact the first 3D printed steak based on plant components only. With a consistency and appearance – as can be seen from the photographs – very similar to those of a real cut of meat.

Novameat's research team.

How Steak 2.0 was made

Being able to configure the particles and vegetable proteins to obtain the texture of a steak is somewhat complex. Especially because the most used technological procedures nowadays manage to perfectly mimic only certain specific types of meat. The novelty introduced by Novameat, in this sense, is a particular baptized process "Microextrusion", which allows to act on the structure of vegetable proteins. Going from time to time to mimic muscle fibers chicken, beef or, for example, tuna.

«While I was dealing with a medical-veterinary research on how it was possible to regenerate animal tissues through the 3D bioprint, Says the CEO of the startup, Dr. Scionti,« I discovered a way to bio-hack the structure of the extracellular matrix of a series of vegetable proteins. This allows you to reconfigure it from time to time and obtain a consistency of the product very similar to that of the different types of meat . Not only that, because in this way parts with different textures can also be created within the same printed steak, which allow you to reproduce that complexity characteristic of real meat given by the alternation of lean and fatty parts.

Novameat's Steak 2.0 once cooked.

When can we taste it

While all over the world meatballs of vegetable origin, they are already peeking among the restaurants and fast food proposals, to taste Novameat's Steak 2.0 we will have to wait a few more months. The researchers are indeed working for perfect further the product before launching on the market, especially from the point of view of taste.

The company's goal – which reaffirms the need to find increasingly sustainable food solutions, also in the face of the increase in the world population and the problems related to climate change – would still be to be able to present its steak to the world by 2021. With a price initially similar to that of real beef, but destined to drop with the improvement of technologies and a possible expansion of production. «We are the first generation with the knowledge and technologies necessary for reverse the climate crisis, Giuseppe Scionti underlines,« and we can choose to be remembered as those who have known how to safeguard life on our planet. We have a great opportunity, and we must seize it .

Jelly Alchemy 3D jelly cakes by Siew Heng Boon – Italian Cuisine

@Instagram (https://www.instagram.com/p/BpmMSGqleT7).


Delicate and poetic oriental landscapes and bouquets of flowers in the enchanting jelly cakes in 3D by the cake designer Siew Heng Boon

Carnations, peonies, lotus flowers, carp and many other naturalistic decorations in 3D seem to float like magic inside jelly cakes of every shape and color. We are talking about the wonderful creations of the cake designer Siew Heng Boon, one of the best in the world to master this technique. Thanks to the delicacy, beauty and complexity of the decorative motifs of his jelly cakes in 3DIn just two years, Siew Heng Boon made noticeable not only in his city, Sydney, but thanks to the publication of his work on Facebook and Instagram his art has become internationally famous.

The story of Siew Heng Boon, alchemist of gelatin

Siew Heng Boon, a 35-year-old Malaysian pastry chef from Sydney, discovers this technique only two years ago. She is so fascinated by it that she decides to follow a course taught by a teacher injelly art in 3D. As soon as he learns the complex technique of making a cake for a friend, on the occasion of a celebration. Since then it has not stopped. Since its first experiments its cakes have always been characterized by an elegant selection of pastel colors, fruity and natural aromas and above all enchanting naturalistic reproductions in 3D depicting bouquets of flowers such as their flowers, peonies or daisies (depending on the season), small ponds with koi carp or real reproductions of Zen gardens.
Thanks to the beauty of her sweet masterpieces and the sharing of photos on social networks, Siew Heng Boon began to receive more and more requests from people who wanted to buy her cakes. The success of sales, the amount of positive feedback received and the attention both locally and in the media, have finally convinced her to make of her passion a commercial activity, named Jelly Alchemy.

@Instagram (https://www.instagram.com/p/BpmMSGqleT7).
A Jelly Alchemy cake @Instagram (https://www.instagram.com/p/BpmMSGqleT7).

The art of jelly cakes in 3D

Making jelly desserts with 3D decorations requires creativity, but also precision, skill and preparation time about four hours. Siew Heng Boon makes his desserts on the contrary, starting from the transparent fruit flavored jelly cake (coconut, peach, rose, lychee and much more) and preparing separately the colored jellies, mostly based on algae, made from milk, sugar and natural dyes. Once heated and made liquid these jellies can be injected carefully with a special syringe and shaped, petal after petal, detail after detail. Sometimes Siew Heng Boon also adds a base of brightly colored and contrasting flavored gelatine, which once solidified and turned the mixture will be the base.

This technique is very popular in Vietnam and Mexico. But while in Vietnam these cakes are characterized by the use of coconut milk as a base for gelatin and from natural flavors typically oriental such as matcha (green), dragon fruit (rose) or Taiwanese red rice flour (red), in Mexico, where they are called gelatinas encapsuladas, these virtuosistic floral compositions set in transparent jellies are especially famous for being offered during baptisms, first communions, quinceaneras (girls' fifteenth birthday) or weddings.

Photo: 3D jelly cake Siew Heng Boon
Video: Vietnam News Agency

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