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Has anyone eaten 3D printed food and how does it taste?

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    Interesting: Has anyone eaten 3D printed food and how does it taste?

    Researchers from Singapore University of Technology and Design have developed a method for 3D printing food without using food thickeners. In their paper, they discussed a method of direct ink writing (DIW) 3D printing on okara (a byproduct of soybean milk and tofu) without the use of rheology modifiers. Related papers were recently published in "American Chemical Society-Food Science and Technology".
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    So,Has anyone eaten 3D printed food and how does it taste?Is it different from natural food?
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