Shimadzu Develops "TIP" 3D Printing Technology, Plans To Build Meat Production Line

April 6, 2022, Japanese precision instrument manufacturer Shimadzu (Shimadzu) is currently developing an automated meat 3D printing system.

Shimadzu is said to be working with Osaka University Sigmaxyz to develop a machine capable of mass-producing artificial meat on production lines. Through this project, the company aims to find a way to produce meat substitutes by 2025, resulting in edible protein foods that not only taste like real meat, but taste better.

Meat samples were made using Osaka University's 3D printing technology. Image from Thailand news site

Shimadzu's meat 3D printing ambitions

Founded in Tokyo in 1875, the company has multiple business identities and covers multiple lines of business, such as analytical, testing and industrial manufacturers, measuring instrument manufacturers, aircraft equipment manufacturers, etc. It is a business with a long history, but in recent years the company has turned its attention to 3D printing technology. The company is now reportedly pursuing the idea of growing artificial meat from animal cells as an alternative to killing and eating livestock.

While Shimadzu hasn't disclosed details of the meat-making process, it's safe to say that their technology comes primarily from Osaka University. Using the technology, it is said that cells can be printed in layers into tissues such as muscle, fat and blood vessels, which are then brought together to form fibers that resemble real meat.

What's more, the researchers reportedly successfully 3D printed Wagyu beef with marbling in a unique way, meaning the 3D printed meat needed to contain white specks of intramuscular fat to give it extra tenderness and flavor.

By integrating this process into an automated device, cells can be grown into structures such as steaks. The company is also looking at applying the technology to regenerative medicine and drug discovery, but for now, it aims to provide meat samples at the Osaka-Kansai Expo 2025 at this stage.

The beef manufacturing process and samples produced by the "TIP" 3D printing method developed by Osaka University. Pictures from Toppan

Wagyu beef experiment at Osaka University

To achieve this, Osaka's team has come up with a method they call "tendon-gel integrated bioprinting" (TIP), in which tendon-like gels are created layer by layer Build into a steak-shaped structure. Interestingly, the scientists' technique also allows for the integration of different tissue types into the same food, which better replicates the real meat equivalent.

Once the technology is further demonstrated, they will deploy further experiments. The team layered 72 bovine cell fibers for muscle, fat, capillaries and more, while defining the texture of the meat produced, and could theoretically be used to adjust fat content as well.

Scientists in Osaka say their technique has the potential to help undo some of the environmental damage caused by animal husbandry. However, given Shimadzu's development, it remains to be seen whether TIP 3D printing can now be industrialized and brought to market (albeit unproven). But research on artificial meat has come a long way in just the past 12 months, and it's continuing to iteratively improve.

The continuous advancement of 3D printed meat

While it's unlikely that 3D-printed meat will hit the market so soon, the technology behind it is constantly improving. Late last year, MeaTech announced that it had broken new ground, successfully 3D printing a whole 3.67-ounce steak at its lab in Nesziona, Israel.

Similarly, researchers at Zhejiang University in China are working in different directions, developing a method for 3D printing meat from plant gels. The team's soy protein, pea protein and wheat gluten foods are said to provide nutrient levels similar to actual meat.