Scientists at the University of Alberta found a new way to improve plant-based foods, and it involves plasma, the same stuff that makes up stars, as reported by Phys.org. The breakthrough makes ...

Instead, he foresees a future where 3D printing food is more efficient, in terms of reducing waste, production time and energy usage, more flexible, and even more nutritious, which is a major focus of ...

Scientists at a British university have become the first make to 3D printed food — for people with swallowing difficulties. Academics led by UWE Bristol have used an extrusion-based 3D food printer to ...

Researchers have identified factors that affect the potential success of using 3D printing to make edible food items, paving the way for a future in which 3D-printed food could help solve global ...

Austrian food-tech startup Revo Foods has unveiled what it claims is the first 3D printed product available in a supermarket worldwide. The company’s 3D printed vegan salmon filet will be available in ...

“Dancing Delicacies”: Researchers at Monash University created a special plate enhanced with electrodes that moves liquid droplets around so diners can literally play with their food. Credit: Jialin ...

3-D printed guns. A key buzzword tossed around the homes of our governing body for the past several years. It led to discussions around the safety and accountability of these weapons and the ultimate ...

OSAKA, Japan >> No longer confined to the imagination, the food of the future is available to see and even eat at the 2025 Osaka-Kansai Expo. The Expo features visionary culinary innovations ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. A new type of 3D printer could help households do their part to ...

Oluwafemi Adebo received funding for this project from the National Research Foundation (NRF) of South Africa Support for Rated and Unrated Researchers (grant number: SRUG2204285188), the University ...

In the absence of perfection, improvements to the production, distribution, duration and nutrition of food are critical. Toward that end, Ali Ubeyitogullari, an assistant professor of food engineering ...