Virtual and Physical Prototyping,
Journal Year:
2024,
Volume and Issue:
19(1)
Published: Dec. 9, 2024
As
global
awareness
of
resource
scarcity
and
environmental
concerns
grows,
sustainable
manufacturing
practices
have
become
imperative.
Additive
(AM),
with
its
high
material
efficiency
design
flexibility,
presents
a
promising
pathway
toward
industrial
transformation.
This
review
explores
AM's
role
in
sustainability
across
lifecycle:
for
AM,
after
AM.
In
the
AM
phase,
strategies
such
as
topology
optimisation,
part
consolidation,
cellular
structures
reduce
usage
enhance
durability.
During
in-situ
process
monitoring
closed-loop
control
improve
reliability,
reducing
energy
consumption
failure
rates.
Meanwhile,
adoption
materials—metals,
polymers,
concretes,
biomaterials—further
strengthens
potential
to
advance
sustainability.
After
applications
repair,
remanufacturing,
recycling
extend
product
lifecycles
impact,
aligning
circular
economy
principles.
Future
perspectives
include
integration
artificial
intelligence
in-process
development,
along
regulatory
frameworks
critical
deployment.
Lastly,
emerging
research
trends
advancing
through
are
reviewed.
Overall,
this
provides
roadmap
academia
industry,
offering
insights
maximise
contribution
more
responsible
future.
Current Opinion in Food Science,
Journal Year:
2024,
Volume and Issue:
58, P. 101192 - 101192
Published: June 27, 2024
Meat
analogs
are
developed
in
response
to
environmental
concerns,
health
conscious,
and
ethical
consumer
choices.
Advancements
texturization
processes
with
respect
the
optimization
of
extrusion
cooking,
shear
cell,
3D
printing
thought
be
essential
maintain
future
interest.
Here,
we
describe
both
thermal
nonthermomechanical
treatments
based
on
peculiar
gelation
mechanisms
ingredients.
The
combination
two
or
more
different
technologies
is
a
promising
strategy
enhance
textural,
nutritional,
sensory
properties.
Examples
include
integrating
using
new
rotating
die
geometries,
combining
fermentations
structuring
processes.
Other
innovations
explore
sustainable
protein
sources
additives
nonprotein
ingredients
improve
textural
properties,
although
latter
may
raise
concerns
about
acceptance
sustainability.
Nutrients,
Journal Year:
2023,
Volume and Issue:
15(12), P. 2807 - 2807
Published: June 19, 2023
Vegetarian
and
vegan
diets
are
increasingly
being
adopted
in
Spain,
a
trend
mainly
driven
by
ethical
concerns
for
animal
welfare
the
environment.
This
has
resulted
growing
market
plant-based
substitutes
of
meat
products.
However,
available
data
on
nutritional
value
such
analogues
Mediterranean
countries
still
limited.
In
this
study,
labelling
information
four
categories
(n
=
100)
corresponding
conventional
products
48)
Spanish
was
surveyed
compared.
The
nutrient
content
varied
significantly,
due
to
wide
range
ingredients
used
their
formulation.
Some
these
were
found
have
low
protein
content,
which
others
enhanced
addition
cereals
legumes.
Compared
products,
contained
lower
levels
total
fat
as
well
saturated
fat,
ranged
from
30%
burgers
less
than
15%
meatballs,
sausages,
nuggets;
contrast,
they
higher
amounts
fiber
complex
carbohydrates.
Overall,
cannot
be
considered
nutritionally
equivalent
high
variability
other
nutrients.
Molecules,
Journal Year:
2023,
Volume and Issue:
28(7), P. 2966 - 2966
Published: March 27, 2023
In
recent
years,
there
have
been
significant
developments
in
plant
proteins
production
for
meat
and
fish
analogues.
Some
of
the
key
include
use
new
protein
sources
such
as
soy,
legumes,
grains,
potatoes,
seaweed,
well
insect
proteins,
leaf
mushrooms,
microbial
proteins.
Furthermore,
to
improve
technological
functional
properties
they
can
be
subjected
traditional
unconventional
treatments
chemical
(glycosylation,
deamidation,
phosphorylation,
acylation),
physical
(pulsed
electric
fields,
ultrasound,
high
hydrostatic
pressure,
dynamic
high-pressure
treatment,
cold
plasma),
biological
(fermentation
enzymatic
modification).
To
obtain
quality
desired
texture
food
product,
other
ingredients
besides
water,
fat,
flavors,
binders,
dyes,
vitamins,
minerals,
antioxidants,
also
used.
The
final
product
significantly
influenced
by
matrix
composition,
variety
ingredients,
water
content,
with
type
playing
a
role
either
enhancing
or
constraining
food.
There
are
several
types
technologies
used
analogues
production,
including
extrusion,
shear
cell
technology,
spinning,
3D
printing,
others.
Overall,
constantly
evolving
innovations
developed
existing
methods
improved.
These
led
creation
plant-based
products
that
similar
texture,
taste,
nutritional
profile
fish,
making
them
more
appealing
consumers
seeking
alternatives
animal-based
products.
Foods,
Journal Year:
2023,
Volume and Issue:
12(24), P. 4490 - 4490
Published: Dec. 15, 2023
Three-dimensional
(3D)
printing
is
a
rapidly
developing
additive
manufacturing
technique
consisting
of
the
deposition
materials
layer-by-layer
to
produce
physical
3D
structures.
The
offers
unique
opportunities
design
and
new
products
that
cater
consumer
experience
nutritional
requirements.
In
past
two
decades,
wide
range
materials,
especially
plant-protein-based
have
been
documented
for
development
personalized
food
owing
their
environmental
benefits.
Despite
these
benefits,
with
present
significant
challenges
because
there
lack
comprehensive
study
takes
into
account
most
relevant
aspects
processes
involved
in
producing
printable
items.
This
review
multi-dimensional
lead
formulation
successful
which
includes
an
understanding
rheological
characteristics
plant
proteins
3D-printing
parameters,
as
well
elucidating
appropriate
concentration
structural
hierarchy
are
required
maintain
stability
substrate
after
printing.
also
highlighted
recent
research
on
proteins.
suggests
future
direction
Advanced Materials,
Journal Year:
2024,
Volume and Issue:
36(24)
Published: March 14, 2024
Photosynthetic
microalgae
produce
valuable
metabolites
and
are
a
source
of
sustainable
food
that
supports
life
without
compromising
arable
land.
However,
the
light
self-shading,
excessive
water
supply,
insufficient
space
utilization
in
farming
have
limited
its
potential
inland
areas
most
need
regenerative
solutions.
Herein,
this
work
develops
3D
polysaccharide-based
hydrogel
scaffold
for
vertically
needing
liquid
media.
This
liquid-free
strategy
is
compatible
with
diverse
microalgal
species
enables
design
living
frameworks
customizable
architectures
enhance
utilization.
approach
significantly
increases
yield
per
unit
consumption,
an
8.8-fold
increase
compared
to
traditional
methods.
Furthermore,
dehydrated
hydrogels
demonstrate
reduced
size
weight
(≈70%
reduction),
but
readily
recover
their
vitality
upon
rehydration.
Importantly,
natural
products
can
be
produced
system
including
proteins,
carbohydrates,
lipids,
carotenoids.
study
streamlines
low-carbon
biomanufacturing
by
minimizing
relieving
reducing
physical
footprints,
democratizing
access
efficient
aquatic
production.
Future Foods,
Journal Year:
2024,
Volume and Issue:
9, P. 100305 - 100305
Published: Jan. 27, 2024
The
plant-based
meat
analogue
(PBMA)
market
in
Australia
is
growing,
as
it
globally,
based
on
the
potential
of
products'
healthiness
and
sustainability.
current
commercially
available
PBMAs
assessed
sustainability
followed
by
a
comparison
plant
proteins
which
have
demonstrated
desirable
functionality
with
those
used
PBMAs.
Robust
evidence
supports
claims
over
products.
Regarding
healthiness,
macro
scale,
there
nutritional
equivalence;
however,
micro
most
commercial
lack
essential
minerals
vitamins
(such
iron
vitamin
B12).
There
low
diversity
PBMAs,
poor
representation
numerous
within
scientific
literature.
This
review
highlights
likely
reasons
limiting
provides
insights
into
how
these
products
can
fulfil
their
regarding
healthiness.
