From pizzas and chocolate to purees for the elderly, the potential applications for 3D printing in the food and beverage industry are growing.
In order for these products to gain further acceptance and wider applications, they must also be tasty and nutritious.
Researchers from the Singapore University of Technology and Design ( SUTD ) have now developed a method to perform direct ink writing (DIW) 3D printing of milk-based products at room temperature, while maintaining their temperature-sensitive nutrients. Their study has been published in the journal RSC Advances.
3D printing of food has been achieved by different printing methods, including the widely used selective laser sintering (SLS) and hot-melt extrusion methods. However these methods are not always compatible with temperature-sensitive nutrients found in certain types of food. For instance, milk is rich in both calcium and protein, but these nutrients are temperature sensitive and so milk is unsuitable […]
I’ve been investigating the rather quiet company Seurat Technologies, which is developing a new metal 3D printing...