The future of software-controlled cooking

Extrusion bioprinting: meeting the promise of human tissue biofabrication?

Extrusion is the most popular bioprinting platform. Predictions of human tissue and whole-organ printing have been made for the technology. However, after decades of development, extruded constructs lack the essential microscale resolution and heterogeneity observed in most human tissues. Extrusion bioprinting has had little clinical impact with the majority of research directed away from the tissues most needed by patients. The distance between promise and reality is a result of technology hype and inherent design flaws that limit the shape, scale and survival of extruded features. By more widely adopting resolution innovations and softening its ambitions the biofabrication field could define a future for extrusion bioprinting that more closely aligns with its capabilities.

3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects

Prepared dishes are popular convenience foods that meet the needs of consumers who pursue delicious tastes while saving time and effort. As a new technology, food 3D printing (also known as food additive manufacturing technology) has great advantage in the production of personalized food. Applying food 3D printing technology in the production of prepared dishes provides the solution to microbial contamination, poor nutritional quality and product standardization. This review summarizes the problems faced by the prepared dishes industry in traditional food processing, and introduces the characteristics of prepared dishes and 3D printing technology. Food additives are suitable for 3D prepared dishes and novel 3D printing technologies are also included in this review. In addition, the challenges and possible solutions of the application of food 3D printing technology in the field of prepared dishes are summarized and explored. Food additives with advantages in heat stability, low temperature protection and bacteriostasis help to accelerate the application of 3D printing in prepared dishes industry. The combination of 3D printing technology with heat-assisted sources (microwave, laser) and non-heat-assisted sources (electrolysis, ultrasound) provides the possibility for the development of customized prepared dishes in the future, and also promotes more 3D food printing technologies for commercial use. It is noteworthy that these technologies are still at research stage, and there are challenges for the formulation design, the stability of printed ink storage, as well as implementation of customized nutrition for the elderly and children.

Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.

Space-Efficient 3D Microalgae Farming with Optimized Resource Utilization for Regenerative Food

Photosynthetic microalgae produce valuable metabolites and are a source of sustainable food that supports life without compromising arable land. However, the light self-shading, excessive water supply, and insufficient space utilization in microalgae farming have limited its potential in the inland areas most in need of regenerative food solutions. Herein, this work develops a 3D polysaccharide-based hydrogel scaffold for vertically farming microalgae without needing liquid media. This liquid-free strategy is compatible with diverse microalgal species and enables the design of living microalgal frameworks with customizable architectures that enhance light and water utilization. This approach significantly increases microalgae yield per unit water consumption, with an 8.8-fold increase compared to traditional methods. Furthermore, the dehydrated hydrogels demonstrate a reduced size and weight (≈70% reduction), but readily recover their vitality upon rehydration. Importantly, valuable natural products can be produced in this system including proteins, carbohydrates, lipids, and carotenoids. This study streamlines microalgae regenerative farming for low-carbon biomanufacturing by minimizing light self-shading, relieving water supply, and reducing physical footprints, and democratizing access to efficient aquatic food production.

Pushing boundaries in 3D printing: Economic pressure filament extruder for producing polymeric and polymer-ceramic filaments for 3D printers

3D printing technology can deliver tailored, bioactive, and biodegradable bone implants. However, producing the new, experimental material for a 3D printer could be the first and one of the most challenging steps of the whole bone implant 3D printing process. Production of polymeric and polymer-ceramic filaments involves using costly filament extruders and significantly consuming expensive medical-grade materials. Commercial extruders frequently require a large amount of raw material for experimental purposes, even for small quantities of filament. In our publication, we propose a simple system for pressure filament extruding, which allows obtaining up to 1-meter-long filament suitable for fused filament fabrication-type 3D printers, requiring only 30 g of material to begin work. Our device is based on stainless steel pipes used as a container for material, a basic electric heating system with a proportional-integral-derivative controller, and a pressurised air source with an air pressure regulator. We tested our device on various mixes of polylactide and polycaprolactone with β-tricalcium phosphate and demonstrated the possibility of screening production and testing of new materials for 3D-printed bone implants.

Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review

Infrared (IR) radiation has been used in food processing applications for its unique high heating efficiency. There is a great need to address the radiation absorption and heating effect during the application of IR in the processing of foods. The radiation wavelength determines the nature of the processing, and it is mainly affected by the type of emitter, operating temperature, and the power supplied. The penetration depth of the IR on food material plays a critical role in the heating level along with the optical characteristics of the IR and food product. The IR radiations cause a significant change in the food components like starch, protein, fats and enzymes. The facility to generate wavelength-specific radiation output can hold the potential of momentously increasing the efficiency of IR heating operations. IR heating is gaining importance in 3D and 4D printing systems, and the application of artificial intelligence in IR processing is being explored. This state-of-art review gives a detailed view of the different emitters of IR and mainly emphasizes the behavior and changes of major food components during IR treatment. The penetration depth of IR, optical characteristics and selective spectral heating based on the target product are discussed.