Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research

Domenico Azzollini

Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research, Food Quality and Design Group at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.

As part of the diet of over 2 billion people, edible insects have been recognized as a sustainable source of high-value animal proteins. However, where the consumption of insects in not traditional, such as Europe and North America, consumer negative perception is a significant barrier to their adoption. A strategy is making insects invisible in foods, and in this vein, the design of appropriate products is a critical factor. 3D printing has been recognized as an important tool at disposal of edible insect industries. Hereby, nutritional quality, advances in processing practices and technological challenges of edible insects for 3D printing are presented. Continue reading “Potential and challenges of edible insects in 3D Food Printing – Presented by Domenico Azzollini, Wageningen University and Research”