Three academics from The Food Engineering and Technology Department, Institute of Chemical Technology in Mumbai have carried out a review of recent trends in the development of healthy and functional cheese. Their study concludes that the concept of 3-D printing has made it possible to construct food products according to one’s personalized nutritional requirements.
The authors whilst noting that consumers, who largely still believe in the “art” of cheese making, may not yet be ready for printed cheese. The recent developments, however, are making it possible to achieve cheeses with greater nutritional appeal at significantly lower costs. Food price inflation may give cheese printing a significant leg up.
3-D printing is a novel technique of constructing foods of the desired shape, colour, taste, and nutrition by the deposition of the printing material layer by layer. (See below)