SUTD Creates Cricket Blends with Aesthetically Appealing Shapes
Laura McQuarrie — August 11, 2022 — Lifestyle
References: unilad & designtaxi
Edible insects are rich in proteins and they represent a valuable alternative protein source yet some parts of the world are hesitant to eat insects largely because of the way they are marketed. Researchers from the Singapore University of Technology and Design (SUTD) are working on a way to make these alternative protein sources more palatable and getting people to become more open-minded may be as simple as the way the edible insects are presented.
The SUTD team uses 3D printing to create cricket blends with bases like carrots and algae so that the color and flavor profile is altered. Additionally, the insect protein blends are offered in fun shapes that make them visually appealing to eat.
The SUTD team uses 3D printing to create cricket blends with bases like carrots and algae so that the color and flavor profile is altered. Additionally, the insect protein blends are offered in fun shapes that make them visually appealing to eat.
Trend Themes
1. Edible 3D Printing - Using 3D printing technology to create visually appealing edible insect protein blends with alternative bases.
2. Alternative Protein Sources - Increasing interest in alternative protein sources such as insects to meet the growing demand for protein in a sustainable way.
3. Food Marketing - Innovations in food marketing, such as using fun shapes and altered flavor profiles, to appeal to consumers and help normalize insect consumption.
Industry Implications
1. Food Technology - The use of 3D printing technology to create edible insect protein blends could revolutionize the food industry, especially in the area of alternative protein sources.
2. Sustainability - Alternative protein sources like 3D-printed insects could play a big role in sustainability, creating a lower carbon footprint and reducing the environmental impact of traditional protein sources.
3. Marketing and Advertising - Food marketing and advertising could benefit from the use of fun shapes and altered flavor profiles to attract consumers to more sustainable protein sources and create new market opportunities.
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