Vyatka State University (VyatSU) has developed bio-ink for printing food products on a 3D printer, as announced by Sergey Litvinets, Vice-Rector for Science and Innovation at the university.
The new material contains whole plant cells, allowing for the creation of a structure as close as possible to natural products.
The current level of 3D food printing technology does not yet allow for close imitation of the complex actual texture of plant tissue—one of the most important factors influencing taste perception, the satiating effect, and people's preferences in food choices.
The development of bio-ink will make it possible to create products for health enthusiasts, vegetarians, and patients with swallowing difficulties. Including such products in the diet allows for controlling the levels of sugar, protein, beneficial vitamins, and minerals. Scientists plan to improve the taste and texture of 3D-printed food in the future.
Earlier, www1.ru reported that Russian scientists created a wine that protects the kidneys from X-ray radiation.
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