Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?

The ongoing COVID-19 pandemic is having a tremendous effect on the current food system. The situation urges us to face many issues never experienced before, aimed at mitigating a multitude of sanitary and social risks. The current pandemic has affected the food system in many ways: significant changes in dietary habits and in the health status...

Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

3D Food Printing (3DFP) is capable of creating a specific 3D food structure starting from a digital image. This capability can renew the way in which food manufacturing is thought. To this end, we modulated the properties of a starchy-gel system by systematically varying starch composition (the weight fraction of tapioca dextrin and cold water...