Foods of the Future: 3D Printing Salmon, Cultured Fats and Vitamin D Tomatoes

Summary

In this episode of the Naked Scientists the team surveys how science is redesigning the foods of the future through biotech and food technology. The discussion spans three major threads: 3D printing of authentic looking meals, fats produced without traditional agriculture, and biofortified foods that boost nutrition. Guests discuss Revo Foods 3D structuring and mycoprotein based production to create salmon and other fish replicas, methane and CO2 derived fats from Savor to reduce land use, and vitamin D enriched tomatoes produced by gene editing and activation of provitamin pathways. The program also touches on cultured dairy proteins made via precision fermentation and cultured salmon from Wildtype, highlighting taste tests, regulatory steps, and market considerations.

• 3D printing for authentic salmon textures using protein and fat layering
• Environmentally friendlier fats produced from simple carbon sources
• Vitamin D biofortified tomatoes as a food based vitamin source
• Animal free dairy proteins via precision fermentation

Introduction and theme

The Naked Scientists episode aims to explore the foods of the future as science drives innovations that could lower environmental footprints, improve nutrition, and preserve flavor. The host, Chris Smith, frames a growing population and agricultural strain, then introduces several biotech startups and research programs that are actively developing alternatives to conventional foods. The show stitches together multiple examples from academia and industry to illustrate a broader shift toward sustainable, technologically driven food systems.

Salmon from stem cells and 3D printing

The first major thread examines salmon produced from stem cells and structured by 3D printing. Revo Foods, an Austrian food tech company, is highlighted for combining a mycoprotein based protein matrix with fats and flavors to replicate salmon fillets. The process uses a multi nozzle system that alternates protein material and fat fibers to build a layered product that mimics the texture of real salmon. The interview with Revo Foods’ David Patuzzi explains that the approach leverages a mycoprotein biomass grown in bioreactors, with algae oils supplying omega 3 fats and flavor compounds incorporated during the printing stage. The discussion also addresses production scale, noting current output and the plan to expand printers and facilities toward industrial scales and potential price parity with premium fish products.

Fats from CO2 and methane: Savor

The next segment shifts to fat production using a different paradigm, focusing on Savor, a company co founded by Kathleen Alexander. Savor bypasses conventional agriculture by converting carbon sources such as CO2 or methane into fats and oils via an organic synthesis platform. Rather than relying on plant biosynthesis or photosynthesis, the process activates carbon into a syngas mixture (CO and H2) and builds long hydrocarbon chains to fatty acids in the C4 to C22 range. The platform is described as scalable and capable of delivering fats with comparable nutrition and taste to existing oils, while offering a much smaller physical footprint than land intensive farming. The nutritional discussion highlights potential benefits of certain fatty acid classes and notes ongoing regulatory and market considerations as the products move toward broader adoption.

Vitamin D biofortified tomatoes

A further strand covers biofortification to address vitamin D deficiency. John Innes Centre researchers have engineered tomatoes to produce provitamin D3, which is converted to vitamin D3 in the human body upon exposure to sunlight. The presenter explains how a background tomato is modified to produce provitamin D3 and how consumer recognition can be achieved through visual cues like stripe patterns on the fruit. Trials conducted with Quadrum Institute and the University of Surrey are described to measure absorption and safety, ensuring that consumption does not risk overdose. The conversation also covers the rationale for choosing tomatoes as a vehicle for vitamin D, given their global dietary prevalence and potential to reach a broad audience.

Dairy alternatives via precision fermentation

The discussion then moves to precision fermentation to produce dairy proteins such as casein without cows. Formo presents a working model in which microbes are genetically engineered to produce casein, which is then purified and used to make recombinant dairy products including cheese using traditional chee se making enzymes like rennet. Nutritional profiles are noted as being on par with whole milk, with advantages such as higher protein content, lower sugar and lactose content, and the absence of antibiotics or hormones associated with conventional dairy farming. The interview covers regulatory pathways for novel ingredients and the potential to tailor products for certain textures and flavors in dairy alternatives.

Wildtype: cultured salmon and consumer acceptance

Wildtype, a San Francisco based startup, grows salmon meat from a few cells and uses tissue engineering to form larger pieces that resemble sashimi or tuna steaks. The process constructs a scaffold to guide cell organization into muscle, fat and connective tissues and uses plant-based scaffolding materials. Growth time from cell group to market friendly portions is described as four to six weeks, faster than conventional aquaculture, and allows control over feed and farming conditions. A blind taste test comparing smoked Wildtype salmon with a famous brand found no statistically significant difference in preference, signaling tangible potential for consumer acceptance. The segment notes market readiness by identifying restaurants carrying the product and direct consumer purchase through online channels.

Market, pricing and consumer considerations

The conversation returns to practical questions such as price and consumer adoption. Revo is discussed as pricing parity with premium products, roughly €35 per kilogram, signaling a strategy that positions these products in the higher end of the market while enabling differentiation based on nutrition, sustainability and flavor. The host emphasizes consumer psychology: individuals may be hesitant to try completely new products if they do not recognize them as familiar, so initial steps focus on replicating well known products to build trust and familiarity. The show also touches on personalization opportunities as 3D printing enables form and texture customization and potential mass customization in the future.

Concluding reflections and next steps

The episode closes with reflections on the potential of bioengineered foods to reshape the food system. It hints at ongoing regulatory processes for novel ingredients and the potential of biofortified crops to address global nutrient gaps. The host previews other topics in the program, including infectious diseases and space technology, and encourages listener engagement through the show’s Q and A and donation channels. The overall takeaway is that science is increasingly capable of delivering tasty, nutritious foods with smaller ecological footprints, though consumer trust and regulatory alignment remain critical to widespread adoption.