Researchers from the US and Mexico are looking to better understand the rheological and printability characteristics of nutrient-rich 3D printed foods. While 3D printed food products do make for the occasional playful headline, they also have serious potential to provide target populations with the specific nutrients they need. As such, one of the more promising reasons to advance food additive manufacturing is the prospect of personalized nutrition. However, for individualized nutrition to cover a wide variety of needs based on a balanced diet, printing formulations composed of fruits, vegetables, grains, and perhaps even animal products are needed. Custom food formulations with complex multi-ingredient mixtures have proven difficult to 3D print with extrusion-based methods in the past. This can largely be attributed to a lack of understanding of how food behaves during the printing process, so there’s an ongoing need to delve deeper into the effects of rheology on the printability… read more