Activity: Talk or presentation › Oral presentation › Professional
The use of 3D printing technologies such as fused deposition modelling, powder bed printing and selective laser sintering will be explored as potential processes that can integrate novel proteins into food structures. The incorporation of novel plant proteins from chickpea, soybeans and fava beans into 3D printed food products will be highlighted. Functionalities that enable successful 3D printing will be identified and translated to conclusions about the potential of using 3D printing technologies for product development concepts. The utility of 3D printing technologies for offering flexible, personalized formulations using novel plant proteins will be described.