A recent study from Queen’s University Belfast has employed 3D printing to create cacao-based formulations infused with raw Greek honey and vitamin D3 (VitD3). The researchers aimed to improve supplement delivery by addressing taste and bioavailability issues. Their approach involved blending organic cacao with varying concentrations of honey and introducing VitD3, using specialized 3D printing technology to form precise, stable “printlets.” Three honey types—Vitex Honey, Lavender Honey, and Jerusalem Sage Honey—were each melted at 37 °C and incorporated into 100% organic cacao liquor. The team prepared two concentrations, 5% and 10% (w/w), to identify how varying honey ratios affected the resulting mixtures. Physicochemical tests indicated that the chocolate-honey formulations stayed liquid-like under ambient conditions and remained stable up to around 38 °C. Rheological analyses revealed that adding honey increased viscosity, enhancing the structural stability of the 3D printed shapes. Graphical abstract. Image via Science Direct. Lavender Honey at 10% concentration emerged as… read more