New methods of producing the modified starch, or the ‘ink’ for 3D food printing, could make the process achievable on a mass scale.

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A group of researchers believe they have come a step closer to the mass industrialisation of 3D printed food. The team at the University of São Paulo’s Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil, in partnership with colleagues in France at Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering (Oniris) and the National Institute for Research on Agriculture, Food and Environment (INRAE), have developed hydrogels which act as ‘ink’. Recent results of the project , supported by FAPESP (São Paulo Research Foundation), have been published in the journal Food Research International. “In the past few years we’ve developed different technologies to modify starch and obtain gels with ideal characteristics for use as ‘ink’ to produce food by 3D printing,” Pedro Esteves Duarte […]

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