Updated: Feb 24
Researchers from Osaka University and Japanese printing technologies provider Toppan have successfully produced cultured Wagyu beef using a novel tissue modelling technology based on 3D printing. The technology enabled the researchers to replicate the complex tissue structures of Wagyu beef, including muscle, fat and blood vessel tissue, in order to achieve the meat’s unique marbling structure, which addresses the various limitations of current cultured meat production techniques. The researchers believe their work could also help to address the global increase in food demand, as well as mitigate the impact of contributing factors such as climate change, deforestation and ozone depletion.Research into cultured meat has been underway for some time, and 3D printing is playing an increasing role in aiding not only the research in this area, but also the commercial production of cultured meat products. For instance, 3D printed food start-up Redefine Meat recently launched its first series of 3D printed ‘New-Meat’ products to selected restaurants and hotels in Israel, with the rollout planned to extend to Europe later this year, and to the US and Asia in 2022.