Researchers working to create healthy ‘printed’ food

Food of the future: The researchers use tofu byproducts to grow microalgae and use its proteins to make food products. — The Straits Times/ANN

Fancy having a nutritious meal that is created sustainably from microalgae and printed by a 3D printer?

Scientists from research institute Singapore-ETH Centre (SEC) are working on a project to produce microalgae-based proteins as an alternative, sustainable food source.

Dr Iris Haberkorn, the project’s leader, said her team is looking at growing microalgae using the byproducts of tofu production – liquid soya whey and soya pulp – and making food products out of the proteins from the microalgae.

Up to 200 tonnes of soya whey are produced by a single tofu factory each day and Dr Haberkorn said that the project, titled Urban Microalgae-Based Protein Production, aims to tap these byproducts, which would otherwise go to waste.

Professor Alexander Mathys, who is one of the SEC project’s lead principal investigators, said: “Microalgae-based food products are good sources of protein, with high protein content of up to 70%, vitamins, well-balanced amino acid profiles and good ratios of polyunsaturated fatty acids.”

The SEC is a collaboration between Swiss public university ETH Zurich and the National Research Foundation in Singapore.

Work is currently ongoing to incorporate the microalgae into a mung bean protein paste, which is then extruded using a 3D printer that can control the shape and texture of the final food product.

With a limited amount of land for agricultural production in cities, innovative food systems are required to ensure food security, said Dr Haberkorn.

It is projected that up to 68% of the total human population will live in urban areas by 2050, she said.

Singapore’s highly urbanised environment and its status as a gateway to Asia make it an ideal location as a research hub for sustainable food technologies.

Partnering with the Agency for Science, Technology and Research and the National University of Singapore, the SEC research project aims to enhance Singapore’s food security by establishing resilient, sustainable and cost-effective agri-food systems for microalgae-based foods as well as to introduce more sustainable circular economy concepts by using byproducts from existing food production. — The Strais Times/ANN