Study underscores viability of 3D printing with pea protein

New challenge: Say "Plasma activated microbubble water" five times fast.

Although it’s used as a main ingredient in alt-meats, pea protein is notoriously bad at holding its shape and structure after being squeezed out of a 3D printer nozzle. But researchers at the University of Alberta have shown that using water activated with cold plasma holds significant promise for overcoming this particular difficulty, according to…