Researchers from the Singapore University of Technology and Design (SUTD) developed a method to perform direct ink writing (DIW) 3D printing of okara—a soybean byproduct generated from the production of soy milk and bean curd—without using food thickeners. Despite the high amount of dietary fibre and protein present, okara is usually discarded during the food manufacturing process. The researchers used 3D printing to repurpose otherwise discarded okara powders to create snacks with controlled texture.
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