Singaporean Team Made Edible 3D QR Codes
SUTD researchers develop innovative 3D food printing technology for customized and nutritionally tailored meals.
Researchers at the Singapore University of Technology and Design (SUTD) unveiled a groundbreaking 3D food printing technology. How they test it? By creating an edible 3D-printed QR code.
Led by Cheng Pau Lee, Mervin Jian Yi Ng, Nicole Min Yu Chian, and Michinao Hashimoto, the team developed a novel technique using a single nozzle with multiple inlets that rapidly switch between different printing materials.
This innovation allows for the seamless creation of highly customized and visually appealing meals.
“Our technology can be used to 3D-print foods consisting of multiple materials without compromising the printed structures and appearance,” said Dr. Lee Cheng Pau, the lead researcher.
The team successfully printed the SUTD institutional logo and a functional QR code using different milk inks, showcasing the technology’s versatility.
“It can be applied in creating meals tailored to individual dietary needs, aesthetically pleasing dishes, and interactive food experiences such as edible QR codes,” Dr. Cheng Pau Lee added.
Beyond aesthetics, this advancement promises to transform the food industry by enabling personalized meals designed for specific dietary needs, catering to consumers with allergies or specific nutritional profiles.
“Printing food in 3D enables the customization of nutrients, the creation of aesthetically pleasing meals, and the modification of food texture to suit individual dietary needs,” explained Associate Professor Michinao Hashimoto, the principal investigator.
The interactive nature of edible 3D-printed QR codes also offers exciting possibilities for enhancing the dining experience.
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SUTD develops single-nozzle 3D food printers for multi-material creations
Researchers at SUTD have transformed 3D food printing with a new single-nozzle system that easily switches between different food-based "inks."
Unlike traditional methods, which require multiple nozzles and result in frequent breaks and longer printing times, SUTD's design uses a Y-shaped nozzle with multiple inlets to combine various food inks seamlessly before extrusion.
In their research, published in the journal Future Foods under the title, "Multi-Material Direct Ink Writing 3d Food Printing Using Multi-Channel Nozzle," they highlighted the efficiency of their new approach.
They emphasize that traditional methods lack a way to print multiple food inks with different rheological properties efficiently.
By meticulously engineering the nozzle design, the team overcame challenges such as backflows between inks with different flow characteristics.
They achieved smooth transitions between materials by widening the outlet and implementing algorithmic offsets, even for those with significantly different rheological properties.
Their research notes that existing methods rely on independently controlled syringes, making it difficult to align and create a seamless continuous food filament with various materials.
This breakthrough now allows for the creation of intricate and visually appealing 3D food structures with diverse textures and nutritional profiles.
Transforming food waste into culinary delights
SUTD's innovative 3D food printing technology offers a look into the future of personalized and sustainable dining.
This innovation uses diverse food materials, including unconventional ingredients like okara and insect protein, to craft visually appealing, nutritionally balanced meals tailored to individual tastes and dietary needs.
“The overall objective of this project was to develop a method for multi-material 3D food printing with different viscosities,” the researchers noted.
Such breakthrough enables the creation of meals customized to specific dietary requirements, enhancing both nutrition and enjoyment.
Dr. Lee highlighted potential applications for their technology, noting it could assist individuals in adhering to specific dietary guidelines or be used for more playful projects like the edible 3D QR code and other interactive designs.
Moreover, the ability to integrate repurposed food sources into attractive meals promotes sustainability and reduces food waste.
This innovation promises to transform the culinary world, addressing food waste, accommodating dietary restrictions, and enriching the dining experience.
As the research team moves towards commercializing this technology, opportunities for culinary creativity and advancement continue to grow.
Edible QR codes: A bite of information
Beyond creating visually stunning food structures, SUTD's 3D printing system demonstrates its capabilities with a layer of interactivity.
The researchers printed a functional QR code using various milk-based inks.
This edible QR code was initially designed using an advanced QR code generator available online, transforming digital information into a visual pattern.
The team then meticulously converted this pattern into a 3D format with their innovative new extrusion system.
When scanned, this edible 3D-printed QR code directs users to the Hashimoto Lab's website at SUTD.
The site explores their research on microfluidics and 3D printing, highlighting their innovative work on biomimetic vasculature and new 3D printing techniques.
The lab's commitment to this field is further showcased in their book on 3D food printing.
This edible QR code exemplifies how SUTD's technology can create engaging food experiences, potentially changing how we interact with and learn about our food.
3D-printed QR codes: A call to customize the future
Beyond being a novelty, edible QR codes made through 3D food printing, offer a glimpse into a future where food becomes an interactive experience.
Although the technology is still emerging, this technology holds vast potential. Researchers can explore a wider range of edible materials and improve printing techniques.
Transforming this prototype into a consumer-ready product will face challenges, but the potential rewards are immense.
This breakthrough calls for collaboration between chefs, scientists, and food industry experts to create meals that are personalized, informative, and enjoyable.
