What if, instead of trays of gooey pizza and wilted lettuce, the school cafeteria cranked out plates of food that were synced to your body’s nutritional needs for optimum performance for the rest of ...

3D food printing represents a transformative intersection of additive manufacturing and culinary innovation. This technology enables the customisation of food products by digitally designing and ...

Instead, he foresees a future where 3D printing food is more efficient, in terms of reducing waste, production time and energy usage, more flexible, and even more nutritious, which is a major focus of ...

Additive manufacturing of food involves designing, pre-processing, manufacturing, and post-processing, and each step is an opportunity to create innovative foods. Researchers identify factors that ...

3D printing technology has developed quickly and drastically over the past decades. With global food insecurity a growing concern, this article considers the development of 3D printed food, where this ...

Standard military rations are made in bulk, formulated to provide a complete packaged meal during field operations. But sometimes, soldiers need a specific nutritional fix to maintain peak performance ...

Digital Pâtisserie has this week unveil their new food 3D printer aptly named the Patiss3 specifically designed for kitchens and caterers offering the ability to print large volumes of food without ...

Join us on Wednesday, July 5 at noon Pacific for the 3D Printing Food Hack Chat with Ellie Weinstein! In the right hands, food goes beyond mere sustenance and becomes a work of art. We’ve all seen ...

Oluwafemi Adebo received funding for this project from the National Research Foundation (NRF) of South Africa Support for Rated and Unrated Researchers (grant number: SRUG2204285188), the University ...

As 3D printers are being used to make everything from pottery to human tissue, the domestic manufacturing industry is evolving into something new and robust. As manufacturing begins to step into a ...

In the absence of perfection, improvements to the production, distribution, duration and nutrition of food are critical. Toward that end, Ali Ubeyitogullari, an assistant professor of food engineering ...