Scientists in Israel say they have created a ‘revolutionary concept’ for the 3D printing of food based on a new raw material, Crystalline Nano Cellulose (CNC).
They claim the technology will lead to the production of ready-to-eat foods for people with special dietary needs, while also helping to tackle food security problems.
The system was created by Yissum Research Development Company, the technology-transfer company of the Hebrew University of Jerusalem.
According to Professor Ido Braslavsky, one of the developers, CNC is low in calories and has versatile properties that enable the binding of oil and proteins.
He said it can also “form stiff materials at low water content, and a gel-like material at higher water content”.
These properties make CNC a good base material for food printing.
Braslavsky added, “The platform includes in situ thermal processing, thus offering a single-stop food preparation with high flexibility.”
The researchers said 3D food printing could serve a variety of needs and markets, including gluten-free, meat substitute, vegetarian and vegan, low-calorie, and medical nutrition segments.