Canadian Researchers Pioneer Cold Plasma Treatment to Use Pea Proteins in 3D Printed Foods
University of Alberta researchers have developed pea inks with better shape-holding features using plasma — the fourth state of matter — making them suitable for 3D-printed food applications. 3D extrusion printing allows the creation of plant-based foods with customizable shapes, flavours, textures and nutritional profiles. But, pea protein, a hypoallergenic, low-cost source available from Canadian prairie legume crops, is generally unsuitable for 3D printing due to its poor structural properties. Improved 3D printability of pea protein could expand its use in price convenient plant-based meat and cheese — alternatives much needed to transition to more sustainable diets. The cold plasma method To address the shape challenge in 3D printing, the researchers experimented by mixing pea protein isolates with water activated with cold plasma in a method …
