For many adults, there’s nothing quite like the joy of savoring fresh vegetables from a local farmer’s market, expertly cooked and seasoned. Yet, for children, getting them to enjoy a simple carrot or broccoli can often seem like a daunting challenge.

This is one of the many reasons why Ali Ubeyitogullari, an enthusiastic assistant professor of food engineering at the University of Arkansas, has devoted his research to the exciting world of 3D-printed food. His mission? To enhance diets and promote healthier eating habits.

Ubeyitogullari shares, “We work at the intersection of food engineering and human health to improve people's diets.” He leads a dedicated team within the university’s Food Science and Biological and Agricultural Engineering departments, exploring innovative ways to advance the future of food science.

In his lab, Ubeyitogullari is experimenting with 3D printing techniques to create not just delicious cookie doughs and flours, but also to tackle the significant challenge of food waste, which accounts for a staggering 30-40% of the food supply in the United States.

He explains, “Say you have an imperfect carrot — it forks at one end or is too long to sell in a bundle or it just looks funny.” Many shoppers tend to overlook these quirky veggies. However, rather than letting these gems go to waste, 3D printing offers a creative solution.

Imperfect produce, like those quirky carrots and broccoli, can be transformed through processes such as freeze-drying or dehydrating, turning them into a “bioink” ready for a 3D printer. This bioink can be molded into delightful shapes that capture children's imaginations, making mealtime an exciting adventure.

Ubeyitogullari has crafted fun shapes like Spongebob SquarePants from broccoli and carrots, and even created a chocolate version of the university's Razorback mascot. This innovative approach not only makes healthy eating more appealing for kids but also addresses more serious challenges.

With over 17% of Americans living in food deserts, where nutritious food is hard to come by, it’s crucial to find ways to provide healthy options to those in need. The 3D printing process can be tailored to meet specific dietary requirements, helping ensure that nutritious food reaches those who need it most.

The lab is also focused on enhancing the availability of beneficial compounds naturally found in foods, which play a vital role in reducing the risk of diseases like diabetes and cancer. These compounds can sometimes degrade quickly in the body, but by incorporating them into 3D-printed foods, Ubeyitogullari’s team aims to maximize their positive effects.

The encapsulation of these compounds using everyday kitchen ingredients, such as starch, creates a gel that protects and enhances their potency. Ubeyitogullari explains, “When you do that encapsulation, you reduce the size of the compound, but also you physically protect it from the environment.” This precision allows for targeted distribution within the food matrix.

Moreover, the potential of this technology extends to helping individuals with dysphagia, a condition that affects thousands of Americans, particularly older adults. Instead of bland purees, 3D printing can produce visually appealing foods that are easier to swallow, making mealtime more enjoyable and helping reduce unintended weight loss.

Overall, while some may initially view 3D-printed food with skepticism, Ubeyitogullari sees tremendous promise in this innovative approach. He notes, “It is a very valid discussion from a consumer perception standpoint. But there have been similar examples in the past, and I think with maybe more knowledge and examples we will overcome that.” He compares it to the introduction of the microwave, which was once met with doubt but is now a staple in kitchens everywhere.

In essence, 3D-printed food represents a bright and hopeful future for culinary creativity, nutrition, and accessibility. Through this exciting research, Ubeyitogullari and his team are paving the way for a world where healthy eating is not only achievable but also delightful for people of all ages.