by Dan Rubinsky, RS3Dprints Inc.
This presentation focuses on new technology to scale the production of alternative meat products to an industrial output level using cryolithographic parallel 3D printing technology.
program: https://3dfoodprintingconference.com/program/
Interview
What drives you?
I am driven by the challenge of creating new products and understanding their impacts.
Why should the delegate attend your presentation?
Delegates will be introduced to a new technology that can be used for the industrial scale manufacturing of foods for patients with dysphagia, alternative meats and new snack foods. An understanding of this technology will help delegates as they explore their own food production paths with new first to market products.
What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Alternative meats are a trend that will have short term and long term potential. As more people switch to plant based diets, new technologies will need to emerge to create products people want. These technologies will combine biology, mechanics and software in order to bring about products that the market desires. We can already see in the short run ass the alternative meat space has brought in billions of dollars in funding and has created whole ecosystems of technology. In the long run as people adopt these new products these ecosystems will grow and hopefully replace some of the current meat production facilities.
What kind of impact do you expect them to have?
In truth I do not see alternative meats replacing butchered meats as a whole. However just holding the line for the demand of butchered meat will help reduce the need for new farmlands, reduce greenhouse gases from animals and help reduce the global impact of meat production.
What are the barriers that might stand in the way?
There are several barriers for alternative meats but most specifically taste and texture. People will not switch from butchered meat if they don’t feel it’s equivalent at worst and superior at best to current offering. Therefore new technologies must product alternative meat products that taste, smell, look and have the same mouth feel as butchered products.
About Dan Rubinsky
UC Berkeley BA, (International Business)
University of Washington Foster school of Business (MBA)
Seeing the potential of 3D printing in the food technology space I have led the drive to build RS3Dprints through product development and fundraising.
About RS3Dprints Inc.
RS3Dprints is an engineering company that has designed and built a scalable solution for the mass production of 3D printed food for dysphagia patients and steak from alternative ground beef.