A designer has invented 3D printed artificial fruits

The video discusses the creation of artificial NEO fruits by Levy, highlighting their cellulose-based structure and nutrient-rich liquid content. These fruits can be stored and transported easily without liquids, which are added before consumption. The innovation aims to address nutritional needs amid global population growth, with nutritionists helping to develop diverse ingredients for various NEO fruit types.

What nutritional challenges does industrial agriculture face according to the text?

How do nutritionists contribute to the creation of different types of NEO fruits?