The chicken drumsticks made from cauliflower
17 Apr 2020
Article featured a joint research project by SP’s Food Innovation and Resource Centre (FIRC) and SIT-Massey University on using 3D printing to create popular local food and dishes as a sensory solution for older people. Some examples of 3D printed food developed as part of the project included chicken rice that was fortified with calcium, chicken and broccoli puree and durian with reduced sugar. Evelyn Ong, FIRC’s Product Innovation Manager, also shared that a consumer insight survey was conducted as part of the research to understand the needs of the silver-agers; specifically, foods that they love but restricted in consumption due to health concerns.