Researchers at the Singapore University of Technology and Design (SUTD) have unveiled a new innovation in 3D food printing. This technology has the potential to revolutionise how we approach food consumption, tailoring meals to individual dietary needs and creating interactive dining experiences.
The SUTD team’s work will provide a wide range of customisable nutrition. Meals can be crafted to cater to specific dietary requirements, such as those individuals with swallowing difficulties. This technology promises not only to meet these needs but to do so in a way that is both aesthetically pleasing and nutritionally perfected.
Traditional methods of multi-material food printing have often been hampered by the complexity of different food “inks” and the challenges posed by using multiple 3D printing nozzles. The SUTD researchers developed a method that blends different food inks before printing, eliminating the need for multiple nozzles.
“Existing methods for multi-material food printing rely on independently controlled syringes, posing challenges in aligning more than one type of food ink and creating a seamless continuous food filament with different materials,” the study notes.
The SUTD researchers successfully printed the institution’s logo and a fully functional QR code using various milk inks. This achievement solves a barrier in 3D food printing: achieving smooth transitions between ingredients with different properties, such as viscosity.
“The overall objective of this project was to develop a method for multi-material 3D food printing with different viscosities,” the researchers explained. Their design includes a widened exit outlet and an offset printing algorithm, which effectively resolves this issue.
The Future of Food
This technology is the beginning of a future where customised meals enhance both nutrition and enjoyment. The ability to incorporate repurposed food sources, such as okara or insect protein, into visually appealing meals could promote sustainability and reduce food waste.
Dr Lee Cheng Pau, the lead researcher, emphasised the potential of this technology: “Our technology can be used to 3D-print foods consisting of multiple materials without compromising the printed structures and appearance.” The SUTD team aims to refine their technology further, accommodating more inlets and scaling up for commercial applications.
SUTD’s innovation offers a world of possibilities, from crafting personalised meals that cater to specific dietary needs and preferences to designing visually appealing dishes. As the researchers continue to refine their technology, the future of food is now 3D.
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