Scientist Use 3D Printer to Develop Plant-Based Meat Alternative Made With Cocoa Butter

The concept of plant-based meat alternatives is nothing new, but now scientists have found a way to make them appear even more realistic using a 3D printer. 

Scientists at the Zhejiang University in China have developed a recipe that closely resembles traditional cuts of meat, mimicking fat, muscle, and blood vessels. The only catch is there is an ingredient you might think of as edible: cocoa butter. 

In the study published by ACS Food Science & Technology, the researchers describe using thermosensitive cocoa butter, derived from the cocoa bean, in addition to wheat and soy proteins to make the 3D printed meat. But it’s the cocoa butter that aids in making the dough easier to work with at higher temperatures so it can be printed. It also allows the dough to harden quicker, so the meat doesn’t lose shape. 

Shiitake mushroom powder is added to the recipe to give it a meat flavor. The scientists did not describe the taste and did not comment on whether it tasted good or not. 

They did say that it is edible and nutritious. The 3D-printed meat contains roughly the same amount of protein as chicken. 

The only downside? People who have gluten or soy allergies would not be able to eat the meat. To address the allergy issue, researchers have also experimented with pea protein, but the dough was too soft to work with.