Design of a 3D-printed seafood analogue

Abstract

This collaborative project at RISE explores 3D-printed seafood analogues to meet the growing demand for sustainable meat alternatives, involving divisions from Agriculture and Food, Material and Surface Design, and Chalmers Technical University. The study focuses on gathering consumer perspectives through focus groups involving 35 individuals with varying levels of seafood consumption, as well as different levels of aversion to new food technologies (also known as food technology neophobia). Key findings highlight fish as the primary focus, with information needs, environmental knowledge, and sustainability influencing choices. Preferences for familiar preparations, nutrient parity, and clear labeling emerge as crucial. The subsequent ideation phase yielded a final design for a 3D printed seafood analogue, named Havsudden, which is a smaller sized triangular shaped vegan fish analogue. We hope that the final design proposal aligns with consumer demands. This report contributes insights into understanding consumer attitudes, needs, and barriers for innovative, consumer-centric food products. In conclusion, “Havsudden” is a product that aims to reshape perceptions and acceptance within the seafood analogue market. Through its evolution, it gives diverse options for consumers, and is poised to pave the way for a future where seafood alternatives are embraced and celebrated.