Groups of scientists have officially started 3D printing alternative protein sources to address future supply issues which the globe as a whole might end up facing.
A team of researchers based in Singapore have been looking for ways to deal with the future supply of food, and decided the way to go about it is just straight up print grub.
As many parts of the world have already turned to alternatives such as bugs, algae or even jellyfish, this new movement is in no way less bizarre.
This specific group of researchers decided to combine eating insects with a mix of more commonly eaten vegetables, such as carrots, to change up the flavour.
Professor Chua Chee Kai from Singapore University of Technology and Design is co-authoring the study and said that the appearance and taste of these alternative protein can be rather unappealing for many.
’This is why the versatility of 3D printing rises to the challenge as it can transform the way in which food is presented and overcome the inertia of consumer inhibitions.’
The researchers are hoping that the project can encourage more people to consider alternative sources of protein through different flavours and even aesthetic differences, rather than munching down on, say, a fried grasshopper.
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