Researchers from the Swiss-based Bern University of Applied Sciences and ETH Zurich, have used 3D printing to modulate the perception of sweetness in low-sugar snacks. Leveraging a dual extrusion-based technique, the team were able to fabricate a set of sucrose-based confectionery samples that tasted 30 percent sweeter than normal, without adding any extra sugars. In […]
from 3D Printing Industry https://bit.ly/3ijyaLc