Scientists create ingredients to enhance taste and health properties of 3D printed food

An international team of researchers is working on revolutionising 3D printing in the realm of food. — kynny/IStock/AFP

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.