3D-Printed Meat and Eggs
A groundbreaking new study conducted at Ankara University Faculty of Medicine has successfully produced low-protein, plant-based meat and eggs using a 3D food printing printer. This innovative approach is aimed at providing alternative dietary options for pediatric patients who are unable to consume traditional sources of protein due to enzyme deficiencies.
Leading the research, Prof. Dr. Tuba Eminoğlu explained that the products created are completely plant-based, sourced from fruits and vegetables, and free from any additives. The team also experimented with adding ingredients such as turmeric, celery, cauliflower, and carrots to enhance the taste and appearance of the meat and eggs substitutes.
The project, which began two years ago, marks a significant milestone in Turkey as it is the first of its kind in the country. According to Prof. Dr. Eminoğlu, some patients with enzyme deficiencies must follow a low-protein diet, making it challenging to meet their nutritional needs. To address this, the team developed jelly-like candies enriched with essential amino acids to ensure adequate nutrient intake while providing a palatable alternative for these individuals.
Overall, this pioneering study offers hope for individuals with specific dietary restrictions and sets a precedent for future advancements in personalized nutrition and food production using cutting-edge technology.
