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    "story_id": "mp-2026-07-31-004",
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    "headline": "The Food Printer Tuned Texture for Swallowing",
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    "dek": "A chlorella-and-starch formulation let researchers adjust flow, elasticity and shape retention for customized medi-foods.",
    "summary": "A chlorella-and-starch formulation let researchers adjust flow, elasticity and shape retention for customized medi-foods.",
    "body_text": "Korea Institute of Science and Technology researchers combined golden chlorella with corn, potato and tapioca starches to make a 3D-printable food whose viscosity and elasticity can be tuned for people with swallowing difficulties. The team reports stable printed shapes and controllable texture. Further development and clinical evaluation are still required, so the formulation is not yet an established dysphagia treatment.",
    "why_it_matters": "A chlorella-and-starch formulation let researchers adjust flow, elasticity and shape retention for customized medi-foods.",
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      "Further development and clinical evaluation are still required, so the formulation is not yet an established dysphagia treatment."
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    "first_published_at": "2026-07-31T09:00:00.000-04:00",
    "modified_at": "2026-07-31T09:00:00.000-04:00",
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        "qualification": "Further development and clinical evaluation are still required, so the formulation is not yet an established dysphagia treatment."
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    "tags": [
      "dysphagia",
      "3D food printing",
      "chlorella",
      "food texture"
    ],
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      "source_id": "source-2026-07-31-004",
      "title": "KIST via Newswise: 3D-printed medi-food for dysphagia",
      "publisher": "Korea Institute of Science and Technology",
      "url": "https://www.newswise.com/articles/restoring-the-joy-of-eating-kist-overcomes-dysphagia-through-3d-food-printing-technology",
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  "cite_this_report": {
    "title": "The Food Printer Tuned Texture for Swallowing",
    "publisher": "The Machine Press",
    "published_at": "2026-07-31T09:00:00.000-04:00",
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