{"id":172529,"date":"2026-02-25T14:43:11","date_gmt":"2026-02-25T20:43:11","guid":{"rendered":"https:\/\/tecscience.tec.mx\/en\/?p=172529"},"modified":"2026-03-09T15:19:54","modified_gmt":"2026-03-09T21:19:54","slug":"3d-printing-of-food","status":"publish","type":"post","link":"https:\/\/tecscience.tec.mx\/en\/biotechnology\/3d-printing-of-food\/","title":{"rendered":"Mexican Study Shows How to 3D Print Real and Nutritious Food"},"content":{"rendered":"\n

In the world of 3D food printing, achieving complex formulations that are truly nutritious is no easy feat. Most researchers only use two or three ingredients. A team of Mexican researchers has demonstrated that it is possible to print real food.<\/p>\n\n\n\n

In their study, titled Evaluation of rheology and printability of 3D printing nutritious food with complex formulations<\/a><\/em>, the experts designed mixtures with up to nine ingredients, intended to meet the nutritional requirements of children.<\/p>\n\n\n\n

\u201cThere’s no reason to limit ourselves in the number of ingredients we can use for printing,\u201d explains Rub\u00e9n Maldonado<\/a>, PhD in biotechnology from the School of Engineering and Sciences<\/a> (EIC) at Tec de Monterrey and first author of the article.<\/p>\n\n\n\n

Their research represents a major advance in this emerging field and has therefore been awarded the 2025 R\u00f3mulo Garza Award<\/a> in the Published Scientific Article category.<\/p>\n\n\n\n

\r\n \r\n \"\"\r\n <\/picture>
From left to right: Mariana Morales, Enrique Cuan, Viridiana Alejandra Tejada, and Rub\u00e9n Maldonado, winners in the Scientific Articles category. (Photo: Alejandro Salazar \/ TecScience)<\/figcaption><\/figure>\n\n\n\n

In conventional 3D printing<\/a>, materials\u2014plastics, resins, or metals\u2014are designed to flow and solidify under regulated conditions, but food is a biological system that is more difficult to control.<\/p>\n\n\n\n

For this reason, for years, studies have simplified the problem by using minimal mixtures containing two or three ingredients, such as water and a protein concentrate, for example.<\/p>\n\n\n\n

\u201cWhen we talk about what really constitutes food, we should consider its nutritional value, that it contains protein and fiber, not just carbohydrates,\u201d points out Viridana Tejada<\/a>, a research professor from the Department of Bioengineering at EIC and co-author of the study.<\/p>\n\n\n\n

The article is part of a line of research that Tejada began in 2020 after being awarded the L\u2019Or\u00e9al Fellowship for Women in Science.<\/p>\n\n\n\n

3D Food Printing<\/h2>\n\n\n\n

To print complex formulations, the researchers varied the concentration of pregelatinized corn starch and the printing temperature, finding the ideal parameters for these two variables.<\/p>\n\n\n\n

\u201cThe formulations become so complex due to the interaction between all the ingredients that it\u2019s almost impossible to print them,\u201d says Tejada.<\/p>\n\n\n\n

Although it sounds simple, it\u2019s not always possible to achieve the right consistency and shape <\/strong>for the printed product, preventing it from collapsing during the process or from it getting stuck in the printer head. With each added ingredient, the complexity increases.<\/p>\n\n\n\n

\u201cFoods are generally not natively printable; we realized this because they would spread and water would escape from our formulations,\u201d says Maldonado. \u201cWe looked for a key ingredient that would help us avoid these problems.\u201d<\/p>\n\n\n\n

At the heart of the study was rheology<\/a>, a branch of physics that studies the deformation and flow of matter in solid and liquid states. In 3D printing, rheology can determine whether a mixture can flow out of the printer head and maintain its structure once outside.<\/p>\n\n\n\n

Until now, many studies have measured the physical properties of food, without being able to directly relate them to the final printed result.<\/p>\n\n\n\n

The team managed to establish a mathematical correlation between rheological parameters and the printability of a mixture.<\/p>\n\n\n\n

In their study\u2014and in general\u2014rheology allows for the prediction of whether a mixture will work before printing it.<\/p>\n\n\n\n

“Although it’s often thought that the higher the starch concentration, the better the print quality, that’s not necessarily the case,” explains Maldonado.<\/p>\n\n\n\n

Their finding breaks with one of the most widespread assumptions in the industry: that increasing viscosity is enough to improve printing. In reality, what matters is finding the perfect balance between fluidity and rigidity.<\/p>\n\n\n\n

Customizable Foods<\/h2>\n\n\n\n

According to the researchers, the advantage of 3D printing, instead of mixing ingredients and pouring them into molds, is the possibility of customization.<\/p>\n\n\n\n

In their vision, everyone could have a 3D printer at home in the future. \u201cThat\u2019s what we should expect: that you buy your nutritious mix at the supermarket, like pancake mix, add water, and let it print,\u201d the expert explains.<\/p>\n\n\n\n

Printing food opens up the possibility of designing snacks that taste good but are also nutritious for hospital patients, seniors with swallowing difficulties, or children with specific nutritional needs.<\/p>\n\n\n\n

Currently, most snacks that are printed or sold in stores contain ingredients like sugar, glucose syrup, gelatin, artificial flavorings, vegetable waxes, or colorings, so they can\u2019t really be called food.<\/p>\n\n\n\n

Furthermore, printing allows for the use of sustainable ingredients, such as fruit peels, which are currently considered waste.<\/p>\n\n\n\n

In the study, they used amaranth leaves, fruit pulp, cacao, sugar, and cricket protein, for example. The result was a paste with a pleasant flavor.<\/p>\n\n\n\n

The idea is to continue along the same lines so that eventually anyone can print food.<\/p>\n\n\n\n

\u201cFifty years ago, it was unthinkable that everyone would have a microwave, but today we all have one with a popcorn<\/em> button,\u201d Tejada reflects. \u201cThat means someone calculated the power and time needed to pop them.\u201d<\/p>\n\n\n\n

To reach this futuristic scenario, it is essential to understand how food behaves when used as a material.<\/p>\n\n\n\n

\u201cMy vision is something similar to the replicator in Star Trek<\/em>: a device capable of manufacturing personalized food on demand,\u201d Maldonado concludes.<\/p>\n\n\n\n

Did you find this story interesting? Would you like to publish it? Contact our content editor for more information: marianaleonm@tec.mx<\/a><\/em><\/strong><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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