Two Spanish companies produce the first 3D-printed vegan tripe: “Technology does not contradict tradition”

Los New technologies It affects the way we interact with each other, the way we work and our day-to-day lives We ate. Technology companies devote their efforts to finding ways to produce food in one way Very effective, sustainable and healthyStruggling against scarcity and scarcity of resources threatens to become the most pressing problem of our future food.

Companies like these are creating amazing and innovative projects like 3D printers, industrial machines. Life print, promise to become the key to our diet in the future. A final example of this is a recent creation Vegetarian TripeA project created by two Spanish companies during the last festivals of San Fermín.

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Navarra companies Foodys and Cocuus have teamed up to present their vegetarian range, a proposal that came to light in San Fermin, but which will not be commercialized for now. In fact, from their food engineering company, the project was the opposite A kind of experiment It aims to unleash the full potential of 3D printing in the world of food. “There were calls A nod to the festivities of San Fermin. At San Fermin, tripe is eaten for lunch, and we thought we’d have something fun to do with the printers, although it wouldn’t work commercially. It’s hard to match the vegan trend,” explains Patsy Larumbe, Co-Founder of Caucus. Infobay Spain.

The two companies responsible for this project are leaders in this new field, based on the creation of food from plant raw materials and the use of specially designed industrial 3D printers. As Larumbe explains, with their work, they want to show it off “Technology has no limits and does not conflict with tradition”.

Although the tribe is not for sale, the Navarre company Cocuus has helped develop other vegetable meat and fish products such as tuna, shrimp, pork or chops and Iberian secrets from cell cultures. Some of them, like bacon, are made with it Printing technique This is it, for now Minority in the field. It’s not the future, though It’s part of the future, no doubt.”Founder explains.

The 3D food printing, as the name suggests, uses this type of printing to create food in various shapes and designs. Coocus’ 100% vegetable and 3D bioprinted tribe was developed from an adaptation of one of the company’s 3D bioprinters, a process that uses edible materials that act as a kind of “ink” in the printer. The Cocuus co-founder explains how his callus was created, a process that requires the work of biotechnologists, engineers and nutritionists, among other experts. “It works through the machinery in it Hydrogel excipients strategically depositing this hydrogel to shape the food,” explains Batxi.

With this technique, not only can food be made quickly, but these products are also capable of following the characteristics of the recipe they follow. In the case of vegetarian tripe, Patxi Larumbe explains, it’s important to achieve a texture that’s as uniform as possible. “They should have texture and appearance, the geometry should be similar to calluses. And you should too Tastes like callusesA flavor that can be achieved with natural aromas”, explains the engineer.

Cook The company responsible for developing this new technique, a technology company born with the mission to revolutionize food through solutions that disrupt and differentiate the industry, Attractive and healthy to consumers and Fixed For the environment. For this, they develop industrial solutions aimed at the production of analogues (Mimetic food) by animal, vegetable or cellular protein 2D/3D laser printing, bioprinting and mechatronics. That is, thanks to these new technologies, they are creating machines capable of producing alternatives to meat and fish that can imitate the flavors and textures of these animal proteins. But they are also developing technologies to reuse and revalue industrial meat surpluses.

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