Additive manufacturing for the food industry. Issue 1 (May 2015)

• Record Type: Journal Article
• Authors: Lipton, Jeffrey I.; Cutler, Meredith; Nigl, Franz; Cohen, Dan; Lipson, Hod
• Is Part Of: Trends in food science & technology. Volume 43:Issue 1(2015)
• Page Start: 114
• Page End: 123
• Publication Date: 2015-05
• Subjects: Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2015.02.004
• Languages: English
• ISSNs: 0924-2244

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title> <x xml:space="preserve">Abstract</x> </title> <sec> <p id="abspara0010">Additive manufacturing of food is a nascent field with great potential but limited application, in search of utility. The key motivators for 3D printing food are customization, on-demand production, and geometric complexity. Food printings maturation can be demonstrated by the reproduction of traditional foods such as pizza using 3D printers. Methods for allowing the production of grain and protein based products which are shape stable throughout the cooking process allow for increase shape fidelity. Data driven recipes allow for customized flavor and nutrition, and printing processes allow for the production of unique textures and meso-scale porosity. Together these advances represent important steps to developing novel utility in 3D food printing.</p> </sec> </abstract>