Plant to fork: from sustainably sourced bio-based feedstock to 3D printed delicacies

Abstract

The study explores the use of vegetable by-products, specifically tomato peels, to promote sustainable consumption of plant-based foods. The case study presented focuses on optimising the cultivation of tomatoes for the synthesis of bioactive compounds such as polyphenols, which are typically concentrated in the peel and discarded during industrial and domestic processing. In Europe, over 200,000 tonnes of tomato waste, primarily peels and seeds, are generated annually, posing environmental and economic challenges. To address this, the project utilises hydroponic and aeroponic cultivation methods to enhance polyphenol production in tomatoes. The bioactive-enriched tomato peels are subsequently transformed into a nutritious and innovative food product—3D printed pasta. The research outlines a detailed methodology involving the drying, pulverising, and incorporation of tomato peel powder into pasta dough, followed by 3D printing and cooking. The pasta’s bioactive content is measured at various stages of the process, from fresh tomatoes to cooked pasta, to ensure the retention of nutritional properties. This project demonstrates the potential of utilising food waste in a sustainable, technologically advanced manner, offering both environmental and health benefits through the creation of visually appealing, enriched food products. The results highlight the viability of transforming food by-products into value-added consumer goods.

Keywords: Plant to fork, Hydroponic systems, Food 3D printing, Bio-active components, Sustainable transformation, Enriched food, Food byproducts

DOI: 10.54941/ahfe1005860