Making 3D printed food is no longer a utopian dream. A team of Brazilian and French food science engineers has created new ingredients for producing 3D printed food.

 .

The results of their work, published in Food Research International, could allow for the eventual development of food based on various forms, textures, flavours and nutritional properties. Pasta, chocolate, sugar: 3D printing in the realm of food is shaking up the culinary world and is delighting the taste buds of forward-looking gourmets. A team of researchers from the Luiz de Queiroz College of Agriculture at São Paulo University, Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering (Oniris) in France and the French National Institute for Research on Agriculture, Food and Environment (INRAE), have gone even further by developing modified starch hydrogels to use as “ink” for making 3D printed food. Tastier and more tailored foods While it was already possible to use 3D printing to create food products that responded to consumer expectations of taste, texture, cost and nutrition, this research can lead to the elaboration of new shapes, textures, colours and flavours considered healthy and appealing for broader demographics, in particular children and the elderly. Several years and […]

Click here to view original web page at www.lifestyleasia.com