Food security and sustainability are the most urgent problems in worldwide. We study the combinations of egg albumen, pea protein, and gellan gum were optimized to fabricate an artificial steak for specific populations. The relationships among the different components on the texture profile analysis, sensory evaluation, viscoelastic properties, and thermal behavior were conducted. 3D printing food was an emerging issue, this study also investigated how to fabricated an artificial steak and mitigate the impacts of meat production. Gellan gum was found to compensate for the proportion of proteins and regulate the instrumental hardness ranged from 453.82 ± 39.75 g to 2515.62 ± 144.55 g, the instrumental chewiness ranged from 156.29 ± 22.77 to 1054.66 ± 85.70 being feasible to regulated by different formulations, and extend to the customized platform and the applications of elderly’ foods. In sustainability orientation, 8.0% egg albumen /9.5% pea protein /0.7% gellan gel was computed as the optimal formulation, and 9.5% egg albumen /5.5% pea protein /0.7% gellan gel was conducted as the optimal solution in marketing orientation. The “Artificial steak” has the potential to improve food security and human well-being, reduce animal suffering, and mitigate most of the environmental impacts associated with meat production.

Professor Yung-Kai LIN earned PhD degree from National Chung-Hsing University in 2005. After graduation he had the great fortune to follow Professor Kuroyanagi (Kitasato University, Japan) as post-doctoral fellow and effort to research “multilayer hyaluronic acid artificial skin” and applied on skin reconstruction. Professor LIN started his education career in Chinese Culture University and focused on “Soft tissue regeneration” such as “Intelligent Artificial Vitreous Substitute” and “Biodegradable Botanic Hemostatic Matrix” and earned international patents. He won the prize of “Ten Outstanding Youth Persons” in 2016. Since December 2017 he moved to Chief Operating and Executive Officer of Global Research and Industry Alliance, National Chung-Hsing University and turn his research interest to “Biodesign” and “Functional foods”. He is very humble to make connection between academic and industries and generous share expertise to student and public. Since February 2020, he moves to Institute of Food Safety and Risk Management, National Taiwan Ocean University, continue his research on “Sustainable Food Production” and “Microplastics detection”.