​Singapore researchers develop new food inks from fresh and frozen vegetables for 3D food printing

Published on : 05-Feb-2021

Researchers at NTU Singapore, Singapore University of Technology and Design (SUTD), and Khoo Teck Puat Hospital (KTPH) have collaborated on a new way to create “food inks” using fresh and frozen vegetables. The new food inks preserve the nutrition and flavour of fresh and frozen vegetables better than existing methods and may lead to increased consumption by patients with swallowing disorders, helping to improve their physical and mental health.
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