Development of laser-assisted 3D printing method for producing food-texture-oriented meat analogues based on egg white protein

Methods for producing high-quality meat analogues have attracted considerable attention due to concerns related to the protein crisis and the need to reduce the environmental impact of rearing livestock. Compared to replicating flavor attributes, reproducing realistic food textures is considerably more challenging and has not yet been fully achieved. We developed a laser-based food 3D printer and demonstrated the fabrication of muscle fiber-like structures in model foods using dried egg-white powder. This approach enabled the replication of the textural characteristics of meat, such as the distinct mouthfeel experienced when biting parallel or perpendicular to muscle fibers. By controlling parameters such as fiber spacing and local structural design, it is expected that a range of meat textures can be reproduced using laser-assisted 3D printing technology.