Kathleen Pham+FollowWould You Eat a 3D-Printed Steak?3D food printing just leveled up: scientists are using drought-resistant sorghum protein to create food and even medicine that holds its shape and packs health benefits. The kicker? Sorghum’s hydrophobic properties make it a game-changer for realistic, customizable food prints. Are we on the verge of a food revolution, or is this just a high-tech novelty? Would you trust your next meal—or prescription—to a printer? #Tech #3DFoodPrinting #FoodTech00Share
