3D food printing technology has developed rapidly over the last 15 years, but until now it has not been possible to accurately mimic the texture of plant tissue. This problem has now been overcome thanks to the use of natural cultures and the inclusion of whole cells. The research took two years and cost about six million rubles; It was partially funded by a grant from the Russian Science Foundation.
The use of plants such as mountain ash and thistle, which were not previously considered as food raw materials, was a special knowledge. This made it possible to accelerate the process of increasing biomass. Hydrocolloids such as agar-agar and carrageenan have also gained importance as aids in the creation of three-dimensional objects.
Source: Ferra
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