Researchers have developed a novel platform, based on nano-cellulose, that will enable the 3D printing of personalized food.
Yissum Research Development Company of the Hebrew University of Jerusalem has introduced a novel technology for the 3D printing of personalized food based on nano-cellulose, a natural, edible, calorie-free fiber. Yissum has registered over 9,825 patents covering 2,750 inventions, licensed out 880 technologies and has spun out more than 120 companies.
Researchers have developed a novel platform, based on nano-cellulose, that will enable the 3D printing of personalized food, according to pre-defined criteria. The novel solution can serve a variety of markets and populations, including the gluten-free market, meat substitutes, the vegetarian and vegan markets, low-calorie diets, diets for people with diabetes, for athletes and more.
The self-assembly properties of nano-cellulose fibers enable the addition and binding of different food components such as proteins, carbohydrates and fat as well as the control of food texture.
Another aspect of the technology is the ability to cook, bake, fry and grill while printing at the three dimensional space. At the end of the printing process, the result is a tailored meal with special textures, enabling delivery of nutritional, tasty, low-calorie cooked meals for a unique gastronomical experience.
