Plant-based food structured by 3D printing: Opportunities and challenges

In this talk, we will discuss the opportunities and challenges which come along with using 3D printing to structure food. We will also provide 2 case studies, one is using a desktop 3D printer to create a prototype fish analogue; the other one is using a protein structuring printer to create fibrous structure on a micro-scale which can be the basis for a plant-based burger.

A presentation by Bei Tian, scientist / project leader at Wageningen Food and Biobased Research.

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