Consumers will be able to choose from a variety of flavors and textures, such as crispy, crunchy or soft, to build their own multi-layered food on-demand. Having started with starch and cellulose-based products, researchers are now looking into the viability of printing protein concentrates from plants such as oats and fava beans, and whey from dairy. Healthfulness is an important part of the final product.
Technically, the ingredient mix must be able to flow enough to be used in the printing process, and as an emerging technology, additional research is ongoing. VTT’s scientists believe that industrial-scale production is still a few years away because equipment as well as materials must be developed.
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