NEW TECH FOODS

Researchers at the University of Arkansas' Departments of Food Science and Biological and Agricultural Engineering have developed a more robust and reliable 3D-printable bio-ink using sorghum proteins, unlocking new potential for innovation in both food and pharmaceutical applications.

Sorghum, already favoured by bakers and plant-based food producers for being gluten-free, drought-resistant and naturally hydrophobic, is now demonstrating utility beyond traditional uses. The newly engineered bio-ink formulation incorporates 25% sorghum protein, extruded at 20 millimeters per second through a 0.64-millimeter nozzle, yielding a novel printable gel suitable for precision manufacturing.

Thanks to sorghum’s inherent hydrophobic properties, the resulting gel offers improved cohesion and print fidelity, traits essential for structurally sound 3D-printed materials. The material shows promise not only in food printing but also as a bio-ink capable of encapsulating pharmaceuticals or delivering hydrophobic nutrients and compounds.

Ali Ubeyitogullari, assistant professor of food engineering at the university, explained: “Most 3D food printing research has focused on hydrophilic proteins. There has been a clear need for bio-inks based on hydrophobic proteins from sustainable, cost-effective sources. Sorghum meets that need, and this application has not been demonstrated before.”

In initial trials, the team successfully produced 3D-printed cookies using the sorghum-based ink. The next phase of research will focus on optimising the material for broader applications in novel food and pharmaceutical production systems. The study was supported by the United Sorghum Checkoff Program, with additional funding for early trials provided by the Arkansas Corn and Grain Sorghum Board.

Ubeyitogullari added: “Due to their unique structure, these gels can be used in the food and pharmaceutical industries as a bio-ink to encapsulate medicine or serve as a carrier for hydrophobic compounds and nutrients.”

As the intersection of material science, food tech and pharmaceuticals continues to expand, innovations like this sorghum-derived bio-ink point to a scalable and sustainable path forward for 3D bioprinting technologies.