The present disclosure provides a three-dimensional food printing method which improves printing quality and enhances user convenience. The three-dimensional food printing method includes receiving an input of a two-dimensional image from a user terminal, generating a three-dimensional modeling file based on the input two-dimensional image, receiving an input of a type of a formulation including food ingredients from the user terminal, determining output parameters corresponding to the type of the formulation, generating printing command data by performing slicing based on the determined output parameters and the generated three-dimensional modeling file, and transmitting the printing command data to a three-dimensional food printing device.

The present disclosure provides a three-dimensional food printing method which improves printing quality and enhances user convenience. The three-dimensional food printing method includes receiving an input of a two-dimensional image from a user terminal, generating a three-dimensional modeling file based on the input two-dimensional image, receiving an input of a type of a formulation including food ingredients from the user terminal, determining output parameters corresponding to the type of the formulation, generating printing command data by performing slicing based on the determined output parameters and the generated three-dimensional modeling file, and transmitting the printing command data to a three-dimensional food printing device.

The present invention pertains to a new method of producing butter-like products based on warm shearing of liquid, high fat concentrates of milk fat globules, which liquid concentrates contain a significant amount of micellar casein. The invention furthermore pertains to the novel butter-like products as such and uses of the novel butter-like products.

The present invention pertains to a new method of producing butter-like products based on warm shearing of liquid, high fat concentrates of milk fat globules, which liquid concentrates contain a significant amount of micellar casein. The invention furthermore pertains to the novel butter-like products as such and uses of the novel butter-like products.