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• New Food Magazine (Reino Unido)

New methods of producing the modified starch, or the ‘ink’ for 3D food printing, could make the process achievable on a mass scale. A group of researchers believe they have come a step closer to the mass industrialisation of 3D printed food. The team at the University of São Paulo’s Luiz de Queiroz College of Agriculture (ESALQ-USP) in Brazil, in partnership with colleagues in France at Nantes Atlantic College of Veterinary Medicine, Food Science and Engineering [...]