ENEA is developing sustainable, high-nutritional-value, 3D-printed foods that can be customized to consumer needs in order to offer “tailor-made” food solutions. These results were obtained as part of the NUTRI3D[1] project, conducted by ENEA with the companies Rigoni di Asiago and EltHub (coordinator) and the support of the CREA – Food and Nutrition Research Center. In particular, ENEA researchers have developed ingredients and recipes for bars, innovative snacks, and small high-value-added spheres, known as “honey pearls,” obtained from cell cultures and agri-food residues, such as those derived from fruit processing. These foods were 3D printed in the laboratories of the ENEA Research Center in Brindisi.
To gauge consumer preferences regarding ‘pearls’, researchers also conducted a study published in the journal Innovative Food Science & Emerging Technologies, which highlighted growing interest in these innovative products, confirming the potential of 3D printing[2] in the future of food. The survey, which involved over 400 consumers, was conducted through an anonymous online questionnaire, with the main objective of assessing the degree of acceptance of these innovative products by respondents. In addition, in order to determine the objective differences compared to commercial products, other sensory analysis techniques involving specialized judges were applied.
According to some estimates, by 2025 the food 3D printing market will reach a value of €360 million, driven by the increasingly urgent need to feed a global population that, according to the United Nations, will exceed 12 billion by 2100, with a growing impact on natural resources, air, and water, especially in emerging countries.
“Our studies have revealed that ‘pearls’ enriched with plant cells have a better texture and greater juiciness, making them more appealing to consumers,” explains Simona Errico, a researcher at the Regenerative Circular Bioeconomy Laboratory at the ENEA Center in Trisaia. “In addition, data collected in the online survey showed that awareness of the product’s innovative composition increased interest in and appeal of the ‘pearls’ themselves, suggesting that consumer education and transparent communication are crucial factors in influencing food choices,” points out Paola Sangiorgio, a researcher at the same laboratory.
“The impact of climate change and the scarcity of new arable land will make it increasingly difficult to guarantee high-quality plant-based foods,” points out Silvia Massa, head of the Agriculture 4.0 laboratory at the ENEA Casaccia Research Center and ENEA scientific director of the Nutri3D project. “In this scenario, identifying innovative and alternative production and manufacturing systems (including 3D printing) is a strategic approach to producing sustainable foods that are beneficial to the well-being of the population, even from agri-food residues, thus contributing to a healthy and safe diet. Such foods could also find customized applications in space missions,” concludes Massa.
The ENEA research also revealed that 59% of respondents are willing to purchase innovative foods produced using these technologies, especially if they are associated with health benefits. However, cultural and informational barriers remain: some consumers perceive these products as “unnatural.” Hence the researchers’ call for clear and accessible awareness campaigns to bridge the gap between scientific innovation and social acceptance.
In addition to ENEA, Rigoni di Asiago, EltHub, and the CREA Research Center – Food and Nutrition, G&A Engineering initially collaborated on the project.
