Reading Time: 2 minutes

A university tech company has introduced new technology for the 3D printing of food based on nano-cellulose – a natural, edible, calorie-free fiber.

Scientists at Yissum Research Development Company of the Hebrew University of Jerusalem developed the platform that will enable 3D printing of personalized food, according to pre-defined criteria. 

According to the inventors, the new tech ‘can serve a variety of markets and populations, including the… vegan market’.

Printing

According to a spokesperson: “The self-assembly properties of nano-cellulose fibers enable the addition and binding of different food components (proteins, carbohydrates and fat) as well as the control of food texture. 

“Another aspect of the technology is the ability to 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.”

‘Promising’

Yaron Daniely, Ph.D., President and CEO of Yissum, added: “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. 

“The idea is to enable full control of the substances used, for the purpose of creating healthy and tasty meals that can be eaten immediately. 

“This has the potential to address a variety of challenges facing the field of nutrition, from the demand for personalized food for people with diseases such as celiac or diabetes, personal nutritional habits such as vegetarians, to addressing the problem of lack of food in developing countries.”

READ MORE:

WATCH: Vegan Message Shared With Millions By Internet Giant UNILAD

SCARED: Farmers Are ‘Concerned’ Over Veganism Surge

Vegan Athlete Lewis Hamilton Edges Closer To Formula 1 Title With US Grand Prix Win

Maria Chiorando

Maria is the editor of Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle.