Legendary Vish is a start-up that, through 3D printing, has created a vegan meat of vegetable origin similar to salmon in taste and texture.
The salmon for vegans is coming. And on top of that, it will be “served” directly from a 3D printer. It’s all true: the project was developed by Danish start-up Legendary Vish. The founders thought of creating a vegan alternative to salmon using mushroom and pea proteins, starch and agar seaweed. The special feature of the project is that these “ingredients” are assembled using 3D Felix Printers and bioinks of vegetable origin. According to the authors of the project, the result is very similar to the “original salmon” both in taste and texture. In addition, vegan meat has the same nutritional properties as fish, in particular Omega 3 fatty acids. The objective of the project is to develop an economical, healthy, nutritious and environmentally friendly alternative to fish (especially farmed fish). Currently, the team is also working to create an alternative to tuna.
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Legendary Vish: 3D printed vegan salmon
This is not the first time that researchers have faced the challenge of “creating” a satisfactory synthetic alternative for fish or meat. Recently, for example, a team of researchers from Harvard’s School of Engineering and Applied Sciences (SEAS) developed an artificial steak with the same consistency as real meat. The researchers recreated the muscle cell properties of beef and rabbit using an edible gelatine shelf. In organic chemistry, the scaffold is a kind of three-dimensional scaffolding that supports the cell architecture and determines the structure of the tissue. To “imitate” natural meat, Harvard researchers used an edible gelatinous matrix that holds the muscle fibres in place. The gelatine was modeled using a technique known as “rotating jet-spinning immersion” (IRJS). This procedure uses centrifugal force to create nanofibers of specific shapes and sizes. The researchers then “spun” the gelatin fibers to create the basis for the cells in culture. The fibers mimic the extracellular matrix of organic tissue and their consistency is very similar to that of a natural steak.
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