From pizzas and chocolate to purees for the elderly, the potential applications for 3D printing in the food and beverage industry are growing.

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In order for these products to gain further acceptance and wider applications, they must also be tasty and nutritious.

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Researchers from the Singapore University of Technology and Design ( SUTD ) have now developed a method to perform direct ink writing (DIW) 3D printing of milk-based products at room temperature, while maintaining their temperature-sensitive nutrients. Their study has been published in the journal RSC Advances.

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3D printing of food has been achieved by different printing methods, including the widely used selective laser sintering (SLS) and hot-melt extrusion methods. However these methods are not always compatible with temperature-sensitive nutrients found in certain types of food. For instance, milk is rich in both calcium and protein, but these nutrients are temperature sensitive and so milk is unsuitable […]

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