Researchers from the Italian National Agency for New Technologies, Energy and Sustainable Economic Development (ENEA) have studied consumer reactions to an experimental food made from plant cell cultures and fruit by-products to assess its acceptance.
Led by Simona Errico, Valentina Mastrobuono, Paola Sangiorgio, and Silvia Massa, the study centers on small edible spheres described as honey pearls, produced using pectin-based hydrogels specifically designed to function as materials for food 3D printing. The pearls are not intended as a final commercial product, but as a proof of concept showing how plant cell cultures and food industry by-products can be transformed into printable, edible structures.
As detailed in the Innovative Food Science & Emerging Technologies journal, these hydrogels were made using extracts from blueberry and strawberry processing residues, combined with fir tree honey. In one version of the product, the researchers also added plant cells grown in vitro, specifically cells of Perilla frutescens.
These cells were cultivated in controlled laboratory conditions and incorporated into the gel at a concentration of 1×10⁶ cells/mL. The resulting materials were shaped into pearls using molds, and the same formulations were developed to be compatible with extrusion-based 3D printing.
Developed in partnership with Rigoni di Asiago, EltHub (project coordinator), and with the support of CREA – Food and Nutrition Research Center, the broader goal is to explore 3D printed foods made from customized formulations that combine nutritional design, controlled production, and waste reduction, using plant cell cultures as field-independent ingredients and fruit by-products as reusable raw materials.
Testing texture, taste, and acceptance
To evaluate whether such materials could be acceptable from a sensory point of view, the researchers carried out a panel test with 10 trained assessors. They compared 3 products: experimental pearls without plant cells, experimental pearls with plant cells, and a commercial organic jelly candy flavored with honey and berries. The judges evaluated sweetness, acidity, flavor intensity, texture, stickiness, juiciness, and ease of chewing.
The two experimental pearls were nearly identical in most sensory attributes in that adding plant cells did not significantly affect odor or flavor but improved texture, making the cell-containing pearls easier to chew and less sticky, while the cell-free ones were slightly more compact. Both experimental products differed clearly from the commercial one, which was sweeter, less acidic, and more compact, while the experimental pearls were juicier and less sweet, a profile suited to reduced-sugar products.
A preliminary preference test with 18 participants familiar with the project showed that most still preferred the commercial product, mainly because of its stronger sweetness and flavor. However, among the 2 experimental options, the version containing plant cells was preferred more often, mainly because of its softer texture and higher juiciness.
Because foods made using plant cell cultures and 3D printing fall into the category of novel foods, the researchers also conducted an online survey with 409 respondents to study public attitudes. When participants were shown only a photo of the pearl, most rated it as only slightly pleasant or not pleasant. After they were informed that the product was made using 3D printing, honey, and antioxidant-rich fruit by-products, the average appeal score increased significantly, from 2.3 to 2.9 on a 5-point scale.
This shift shows that information about both the production technology and the sustainability goals plays an important role in shaping acceptance. The survey also found that 59% of respondents said they would be willing to buy fruit-based foods produced using plant cell cultivation, although uncertainty remained high, especially among less informed participants.
In their conclusions, the researchers conclude that their hydrogels are chemically and physically suitable for extrusion-based food 3D printing and could serve as future printable food inks. They suggest this approach could enable customized foods while helping reduce waste and land use, but also show that consumer acceptance depends strongly on how clearly the technology and its benefits are explained.
Looking into food 3D printing progress
As the food 3D printing landscape evolves, other developments including alternative proteins and novel production techniques have also been explored.
Last year, University of Arkansas researchers announced the development of sorghum protein as a stable, functional 3D printable bioink for food and medical applications, addressing the current focus on hydrophilic proteins by using hydrophobic plant proteins with better structural cohesion.
Building on earlier work with sorghum flour, they identified optimal printing conditions for sorghum protein gels: a 25% protein formulation printed at 20 mm/s through a 0.64 mm nozzle, while higher concentrations reduced printability. The resulting hydrophobic gels could serve as edible printing materials or carriers for drugs and hydrophobic nutrients.
In other news, Austrian food technology company Revo Foods introduced EL BLANCO, a 3D printed, plant-based alternative to black cod made from mycoprotein and microalgae oils. Produced using a low-temperature extrusion process, the product replicates the flaky, tender texture of fish fillets and provides high fiber, Omega-3 fatty acids, and all essential amino acids.
Compared with Revo’s earlier salmon alternative, EL BLANCO is softer and less processed, and is manufactured at Revo’s Taste Factory. It is currently available across Europe through retailers including BILLA AG, gurkerl, knuspr, and Revo Foods’ online store, which ships to multiple countries.
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Featured image shows a prototype of a multilayer bar with varying consistencies and high added value, obtained from rose hips and white cremino. Photo via ENEA.
