Researchers from the Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. of India, Thanjavur, Tamil Nadu, India, have released details from a recent study in “ 3D Extrusion Printing and Post-Processing of Fiber-Rich Snack from Indigenous Composite Flour.”

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3D printing with food tends to be a source of interest—and curiosity—for many users and 3D printing enthusiasts wondering what delicacies can be served up via digital fabrication.

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In new research, scientists focused on the potential for 3D printing healthy snacks from high-fiber, high-protein flour made from a variety of ingredients, to include millet and seeds. Just as medical treatment can be made patient-specific with 3D printed implants or devices—or cars can be customized to the fit of the owner—3D-printed food can offer personalized nutrition, flexibility in choices, affordability in production, and less waste. Volume can be increased or […]

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