Singapore researchers develop an easier way for printing 3D milk-based desserts

SINGAPORE – Researchers from the Singapore University of Technology and Design (SUTD) have developed a novel method of 3D printing milk-based desserts, that prevents them from being spoilt at room temperature by changing the rheological properties of the printing ink. Given the versatility of their demonstrated method, the scientists believe that it offers potential in formulating nutritionally controlled foods customised for individual requirements. Previously, 3D printing of food has been achieved by methods such as selective laser sintering (SLS) and hot-melt extrusion. However, such methods are not always compatible with…

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Barry Callebaut merges craftsmanship with technology; opens chocolate 3D-printing studio

UK – Barry Callebaut, through its global decoration brand Mona Lisa, has opened a chocholate 3D-printing studio that will offer personalized 3D printed chocolate at scale. Barry Calleaut says that the Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance. The studio allows chefs and customers to personalize a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transform the product into a digital 3D prototype with…

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