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 So 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 expectat…
Keep on reading: Scientists create ingredients to enhance taste, health properties of 3D printed food