Food engineers in Brazil and France developed gels based on modified starch for use as “ink” to make foods and novel materials by additive manufacturing.

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Credit: Bianca C. Maniglia / USP Food engineers in Brazil and France developed gels based on modified starch for use as “ink” to make foods and novel materials by additive manufacturing. It is already possible to produce food with a 3D printer, potentially delivering products that suit consumer preferences regarding taste, texture, cost, convenience, and nutrition. In the near future, it will be possible to produce food with personalized shapes, textures, flavors, and colors considered attractive and healthy for children and the elderly, for example. A group of researchers at the University of São Paulo’s Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil, partnering with colleagues in France at Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering (Oniris) and the National […]

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