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...

Towards the creation of personalized bakery products using 3D food printing

Bakery products with interesting color, shape and texture have been created using 3D food printing. Current research focuses on the development of new formulations and the optimization of the printing and post-printing treatment processes, in order to obtain high-quality 3D-printed bakery products. Knowledge about food rheology is useful for the...

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...

3D-printed cereal foods

Additive manufacturing, also known as 3D printing, is an up-and-coming production technology based on layer-by-layer deposition of material to reproduce a computer-generated 3D design. Additive manufacturing is a collective term used for a variety of technologies, such as fused deposition modeling (FDM), inkjet printing (IJP), powder bed...