Remember when frozen fish fingers were the “future of food”? – Orange County Register
Cheryl Russell, Laguna Woods Globe columnist (Courtesy of Cheryl Russell)
There’s something fishy about today’s feature, but first a little background. Like when Eli Whitney developed the cotton gin that mechanically separated the cotton fibers from the seeds—the first of many mechanical iterations that revolutionized cotton production.
Many other inventions, such as refrigeration, printing presses, steam engines, and automobiles, emerged during the Machine Age, paving the way for technology and production as we know it today, including the beginning of 3D printing initially used to make prototypes in the early 1980s. .
Today, the advantages of 3D printing are enormous, with successful applications in a wide range of industries, from housing construction to medical technology. Many homeowners have been impressed by this new knowledge, but I’m not so sure about 3D printing pastries and pizza, which may be an extension of my picky taste.
As for the 3D printed fish fillet idea, I call it a “foul ball.”
Two companies are very excited to bring the new 3D fish fillets to market – Steakholder Foods in Israel and Umami Meats in Singapore.
According to a CNN report on the latest tech phenomenon, their “secret sauce” information claims that actual grouper cells are cultured in a lab and then “feed” to a 3D printer to create fish fillets that look and taste like real fish. It must also be “clean and antibiotic-free.”
It’s a very tasty morsel, which may be difficult for some to digest.
Regarding the commercial side of this fishing expedition, fish fillets are more expensive to produce compared to plant-based chicken and beef products, and there are also regulatory requirements that must be met. However, both companies are optimistically announcing a launch date in Singapore in 2024; It would be a few years before fish fillets became available in the United States
I am fascinated by the idea of 3D printing, and I love learning about the latest applications of this technology. However, it is difficult to imagine a house or a bone made from 3D printed materials. I would love to be on site and see the process in person, although I don’t feel the same way about processed foods because I prefer my “natural” food.
Facts are one thing, but personal preferences are another. When it comes to food, just as some may call raisins a fruit and others may call them a dessert, I now stick to the real thing – my fish is marinated and grilled.
However, just like automating cotton picking, I may one day eat 3D printed fish.
Writer, editor, and speaker Cheryl Russell is a Laguna Woods resident. Contact her at Cheryl@starheart.com.