The Hebrew University of Jerusalem’s Yissum Research Development Company unveiled an incredible technological breakthrough for 3D printing: personalized food based on an edible, calorie-free fiber. The new technology could bring a solution to a variety of different food markets, such as the vegetarian and vegan markets.
Photo Credit: Nati Shohat/Flash90
Last week, the Hebrew University of Jerusalem’s Yissum Research Development Company unveiled an incredible technological breakthrough in 3D printing: Food tailored to personal taste based on a calorie-free, edible and natural fiber.
The technology was developed by Professor Oded Shoseyov of the Robert H. Smith Institute of Plant Sciences and Genetics in Agriculture and by Professor Ido Braslavsky of Jerusalem’s Hebrew University of the Robert H. Smith Faculty of Agriculture, Food and Environment. The platform is based on nano-cellulose and enables the 3D printing of personally tailored food.
3D printing of dough Photo Credit: Yissum
Furthermore, this innovative technology could bring a solution to an assortment of food markets and populations with diverse dietary needs, such as the vegetarian and vegan markets, as meat substitutes can be printed. The platform can also aid people with low-calorie diets, diabetes or celiac. The properties of the nano-cellulose fibers self-assemble, allow for proteins, carbohydrates and fats to bind and grant the consumer control over the food’s texture. The final result is a nutritious, delicious low-calorie meal tailored to personal tastes.
“The ability to automatically prepare, mix, form and cook personalized food in one device is a truly revolutionary concept,” stated Yissum President and CEO Yaron Daniely, Ph.D. “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.”