Researchers from Nanyang Technological University, Singapore (NTU Singapore), Singapore University of Technology and Design (SUTD) and Khoo Teck Puat Hospital (KTPH) have developed a new way to create "food inks" from fresh and frozen vegetables that preserves their nutrition and flavor better than existing methods.
source https://phys.org/news/2021-02-dishing-d-food-tasty-printout.html
