Dishing up 3-D printed food, one tasty printout at a time – Phys.org

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 flavor better than existing methods.
Food inks are usually made from pureed foods in liquid or semi-solid form, then 3-D-printed by extrusion from a nozzle, and assembled layer by layer.
Pureed foods are usually served…

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