vegetables

3D printed food preserves the nutrition and flavor of fresh and frozen vegetables

Researchers at Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD), and Khoo Teck Puat Hospital (KTPH) have collaborated on a new way to create “food inks” using fresh and frozen vegetables. The researchers say that the food inks preserve the nutrition and flavor of fresh and frozen vegetables better than existing methods.