Why are we undertaking this project?
3D printing of food is a rapidly growing technology and new printers are now becoming available that can be used for various types of food materials.
However, little is known about which food materials and shapes can be 3D printed, the speed and efficiency of printing and the practical aspects
of cleaning 3D printers.
What are we doing as part of this project?
Reviewing 3D printing technology, conducting practical trials and developing new personalised products using 3D printing, and evaluating and
mitigating 3D printing challenges and limitations
Current status of the project
We have initially screened different food materials that could be 3D printed, and evaluated the impact
of rheology on their printability. We then modified the rheology of carrot and pea purees and
Viennese whirl biscuits to try and improve their printability. We developed a predictive model to
identify how to modify the carrot puree to optimise its printability.
We assessed the potential of personalised nutrition through protein and fibre enhancement of 3D printed Viennese whirls.
We studied the production costs of 3D printed butter icing cake toppings compared to a manual piping in an artisan bakery.
A consumer panel was surveyed to understand consumers’ attitude towards 3D printed food and predict 3D printed food purchase.
Timescale: Sep 2018 - Sep 2019