3D Printing of Protein Foods – Opportunities and Challenges

Three-dimensional (3D) printing is becoming increasingly popular for printing foods with interesting textures and shapes. The use of 3D printing for manufacturing meat analogues is also being explored, showing the feasibility of printing sustainable convenience foods that look like meat by using plant-based materials. The talk will discuss the applications of this technology along with highlighting the importance of raw material rheological characteristics in determining their printing performance.