As the demand for protein-rich food grows, concerns have been raised about the increasing greenhouse gases, land and water consumption associated with its production – especially when it comes to animal rearing.

Alternative sources of proteins from insects, plants and algae are much more sustainable while still being nutrient-rich food, although they remain off-putting to many people.

“The appearance and taste of such alternative proteins can be disconcerting for many. This is where the versatility of 3D food printing (3DFP) rises to the challenge, as it can transform the way in which food is presented and overcome the inertia of consumer inhibitions,” explained Prof Chua Chee Kai, co-author from the Singapore University of Technology and Design (SUTD).

The new process can take commonly known foods such as carrots and combine them with alternative proteins such as crickets to produce a more familiar taste to consumers. This mixture of carrots and crickets...