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.

Researchers at Técnico Lisboa at the University of Lisbon, have successfully produced cultured sea bass using 3D bioprinting.

Steakholder Foods has entered the US market with the launch of SHMeat and SHFish; blended dried extracts ready for 3D printing.