VTT flirts with 3D food printing
4 May 2016
A group of scientists at the VTT Technical Research Centre of Finland (VTT) is attempting to transform food manufacturing through a combination of food, material science and 3D printing technology.
The group has already conducted initial trials to test starch and cellulose-based materials for 3D food prototypes.
A major aim of the project is to eventually develop high-tech vending machines with the ability to 3D-print customised products, VTT said.
Equipment needs to be developed in addition to materials. Such equipment could be developed for domestic 3D food printing as well as vending machines
Nesli Sözer, principal scientist at VTT
However, Nesli Sözer, principal scientist at VTT, said far more work is needed before 3D food printing can be scaled-up to an industrial or commercial level.
“Equipment needs to be developed in addition to materials. Such equipment could be developed for domestic 3D food printing as well as vending machines,” Sözer said.
Meanwhile, VTT is also working on a separate project alongside Aalto University.
That project is developing ways of 3D printing multi-textural food structures in a “techno-economically feasible and sustainable way”.
According to VTT, the project aims to deliver new ingredient mixes with suitable flow properties for 3D processing, VTT said.
This, it said, would help create 3D food printing technologies that can be used by food processing companies and equipment manufacturers.
