SUTD – Cheng Pau Lee and Michinao Hashimoto
Tokyo Institute of Technology, Japan – Masaki Takahashi
Kanazawa University, Japan – Satoshi Arai
Nanyang Technological University, Singapore – Chi-Lik Ken Lee
Okara, a soybean byproduct, can now be 3D printed without any additives, boosting food sustainability efforts.
Freeze-dried 3D-printed okara snacks with various infill levels and sizes.
Researchers from the Singapore University of Technology and Design (SUTD) developed a method to perform direct ink writing (DIW) 3D printing of okara—a soybean byproduct generated from the production of soy milk and bean curd—without using food thickeners. Despite the high amount of dietary fibre and protein present, okara is usually discarded during the food manufacturing process. The researchers used 3D printing to repurpose otherwise discarded okara powders to create snacks with controlled texture.
You can find more details at https://www.sutd.edu.sg/Research/Research-News/2021/12/researchers-develop-method-upcycle-okara-3D-print