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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

Published on
January 31, 2022

One of the main future promises of 3D printing lies in its ability to produce bakery products that are personalized in terms of sensorial properties and nutritional composition, in order to meet the preferences and dietary requirements of individual consumers.

Our research addresses the most recent developments in 3D-printed bakery foods and highlights some important research topics to further advance this field. This was published as a chapter in Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition.

The book chapter ‘Towards the creation of personalized bakery products using 3D food printing’ can be downloaded for free by anyone using this link, before 16 Feb, 2022.