Scientists discovered that letting lentils and peas sprout before turning them into flour makes the flour work much better for 3D food printing. When these sprouted flours were used to create printed food structures, they became stronger and printed more smoothly than regular flour. The sprouting process reduced tough fiber and made the flour flow better, which helped 3D printers create food with better texture and structure. This research suggests that sprouting could be a simple, natural way to improve how plant-based foods are used in new food printing technology.

The Quick Take

  • What they studied: Whether sprouting beans and lentils before grinding them into flour would make that flour work better for 3D food printing machines
  • Who participated: This was a laboratory study testing different flour samples from lentils and peas, both sprouted and non-sprouted versions. No human participants were involved.
  • Key finding: Sprouted pea flour worked significantly better than regular pea flour for 3D printing. It created stronger, more uniform printed structures with better texture and smoother printing performance.
  • What it means for you: This research suggests that sprouted plant-based flours could lead to better quality 3D-printed foods in the future. However, this is early-stage laboratory research, and it may be several years before sprouted flour-based 3D printed foods become available to consumers.

The Research Details

Scientists tested flour made from lentils and peas in two forms: regular flour and flour made from sprouted (germinated) beans. They let the sprouted beans grow for one day before grinding them into flour. They then used these different flours to create ‘inks’ for 3D food printers—special mixtures that can be squeezed through printer nozzles to build food structures layer by layer.

The researchers tested how well each flour mixture flowed, how strong the printed structures were, and what their internal structure looked like under a microscope. They also tested different printing temperatures and speeds to find the best conditions for each flour type.

They used advanced imaging technology (scanning electron microscopy and micro-CT scanning) to look inside the printed structures and see how the materials were organized at a microscopic level.

Understanding how to improve plant-based flours for 3D food printing is important because it could help create new food products that are more sustainable and nutritious. 3D food printing is an emerging technology that could allow customized nutrition and interesting food shapes. Using sprouted flours—which are a natural, simple modification—could make this technology more practical and accessible.

This is a controlled laboratory study that tested multiple variables systematically. The researchers used established scientific methods to measure flour properties and printed food quality. However, this is fundamental research conducted in a lab setting, not a study involving actual food production or human consumption. The findings are promising but represent early-stage development.

What the Results Show

Sprouted pea flour (called PCRFG in the study) performed significantly better than regular pea flour for 3D food printing. When peas were allowed to sprout for just one day, the resulting flour had better flow properties, making it easier for the printer to work with. The sprouted pea flour created printed structures that were noticeably stronger and more durable than those made from regular flour.

The sprouting process worked by reducing the amount of tough, insoluble fiber in the flour while increasing something called ‘pasting viscosity’—essentially making the flour mixture thicker and stickier in a way that helps with printing. This change in texture happened naturally during the sprouting process without any chemical additives.

When researchers examined the printed structures under a microscope, they found that sprouted pea flour created more uniform, organized pore structures (tiny holes) compared to sprouted lentil flour. This uniform structure contributed to the superior strength of the final printed products.

The optimal printing conditions were identified as using 12% sprouted pea flour at a temperature of 80°C (176°F). The researchers also found that printer settings like temperature, speed, and ingredient concentration all significantly affected how hard and springy the final printed food was.

Sprouted lentil flour also showed improvements over regular lentil flour, but not as dramatically as the pea flour results. The sprouting process improved the flow properties of lentil flour as well, though the final printed structures were not as strong as those made from sprouted pea flour. This suggests that different plant sources respond differently to sprouting, and peas may be particularly well-suited for this application.

This research builds on growing interest in using plant-based materials for 3D food printing and in using sprouting as a natural way to modify food properties. Previous research has shown that sprouting can improve the nutritional quality and digestibility of beans and lentils. This study extends that knowledge by showing that sprouting also improves the functional properties needed for advanced food manufacturing technologies.

This study was conducted entirely in a laboratory setting using flour samples, not actual food production. The sample sizes and specific conditions tested were limited. The research doesn’t include testing with actual consumers or information about how these sprouted flour-based printed foods would taste or how they would perform during storage. Additionally, the study doesn’t provide detailed information about the cost or scalability of using sprouted flours in commercial 3D food printing operations. More research would be needed to determine if these benefits would translate to real-world food manufacturing.

The Bottom Line

Based on this research, sprouted pea flour appears to be a promising ingredient for 3D food printing applications. However, this is early-stage laboratory research. Current confidence level: Moderate for laboratory applications; Low for consumer products (which don’t yet exist). Anyone interested in food technology or plant-based food innovation should monitor developments in this area, but there are no immediate consumer recommendations.

Food scientists, food manufacturers exploring 3D printing technology, and companies developing plant-based foods should pay attention to these findings. People interested in sustainable food production and innovative nutrition solutions may find this research relevant. This research is NOT yet applicable to individual consumers making food choices, as 3D-printed foods using these methods are not yet commercially available.

This is fundamental research in the early stages. It typically takes 5-10 years for laboratory discoveries to become commercial products. Consumers might see sprouted flour-based 3D-printed foods in specialty markets within 5-10 years if this research continues to progress, but this timeline is speculative.

Want to Apply This Research?

  • If users are interested in plant-based foods or sustainable nutrition, they could track their consumption of sprouted legumes (lentils, peas, beans) and note any digestive comfort or energy levels. Track: servings of sprouted legumes per week, digestive symptoms, and overall energy.
  • Users could experiment with adding sprouted lentils or peas to their diet now, even though 3D-printed versions aren’t available yet. They could purchase sprouted lentil or pea products from health food stores, or learn to sprout their own beans at home. This allows them to experience the benefits of sprouted legumes while waiting for food printing technology to advance.
  • Create a long-term tracking habit of monitoring plant-based food intake and personal wellness metrics. Users could set weekly goals for sprouted legume consumption and track how they feel. This builds awareness of plant-based nutrition trends and prepares them to adopt new food technologies as they become available.

This research describes laboratory experiments with plant-based flour for 3D food printing technology. These findings do not yet apply to any commercially available food products. This article is for educational purposes and should not be considered medical or nutritional advice. Anyone with questions about their diet or health should consult with a healthcare provider or registered dietitian. The 3D-printed foods described in this research are not yet available for consumer purchase.