Yissum Research Development Company in Jerusalem unveils a new technology for 3D printing of food.

Based on nanocellulose, a natural, edible, calorie-free fiber, this technology could benefit a variety of markets such as the gluten-free market, meat substitutes, the vegetarian and vegan markets, low-calorie diets, diets for people with diabetes, for athletes and more.

Furthermore, the technology involves the addition of other components such as proteins, carbohydrates and fat as well as the control of food texture.

Moreover, it facilitates some actions in the kitchen since it can cook, bake, fry and grill while printing at the three dimensional space.

At the end of the printing process, the result is a tailored meal with special textures, enabling delivery of nutritional, tasty, low-calorie cooked meals for a unique gastronomical experience.The research centre’s goal here is to allow people to get a full control of the substances used on the one hand, on the other hand,create healthy and tasty meals that can be eaten immediately.

This promising technology is an excellent example of the kind of multidisciplinary, transformational inventions that originate from our Faculty of Agriculture, Food and Environment and from the Hebrew University in general. The ability to automatically prepare, mix, form and cook personalized food in one device, is a truly revolutionary concept”, said Yaron Daniely, Ph.D., President and CEO of Yissum.

Meat & Livestock Australia also proposed a practical solution for red meat.

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