SUTD – Rahul Karyappa, Cheng Pau Lee, Michinao Hashimoto, U-Xuan Tan and Chua Chee Kai
NTU – Aakanksha Pant, Amelia Yilin Lee, Jia An and Yi Zhang
KTPH – Gladys Wong
Singapore researchers develop new method for ‘printing’ fresh vegetables, leading to tastier, more nutritious food for patients with swallowing difficulties.
Representative images of 3D printed shapes with five formulations of one food ink type, images with box drawn around them represent the optimised formulations of the inks. Print scores represented on top right corner assessed by shape fidelity and shape stability.
Researchers from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new way to create “food inks” from fresh and frozen vegetables, that preserves their nutrition and flavour better than existing methods.
You can find more details at https://www.sutd.edu.sg/Research/Research-News/2021/2/Dishing-up-3D-printed-food-tasty-printout