NutraPrint: Functional Insect Proteins for 3D Food Printing Applications

NutraPrint is a research project exploring how sustainable, protein-rich foods can be developed using 3D food printing technology. The project focuses on insect-derived flours as an environmentally friendly alternative to traditional protein sources.
In collaboration with two Dutch companies, Wadudu Insecten Centrum and ENTO Farm Holding, the project investigates how insect flours can be used to create “food inks”, mixtures that can be processed by 3D food printers to produce structured, visually appealing foods.
The research examines how the composition of insect-based ingredients affects key properties such as texture, stability, and printability. Through a combination of analytical methods and practical testing, the project aims to identify formulations that are suitable for structured food applications.
3D food printing is used as a model system because it requires precise control over material properties, making it an effective way to evaluate ingredient performance.
The project is embedded in education at Hanze University of Applied Sciences, where students actively contribute to the development and testing of new food concepts. Industry partners provide materials, expertise, and practical feedback.
We expect to answer the question: How can insect-derived flours be techno-functionally characterized and applied in structured food systems such as 3D food printing?
NutraPrint will deliver new insights into how sustainable protein sources can be applied in innovative food products, supporting both industry innovation and the transition toward more sustainable and functional food systems.