Scientists at Columbia University are trying to crack the code for 3D-printed food, and their first success was a 3D-printed cheesecake
Along with jetpacks, holograms, and universal healthcare, one of the great unfilled promises of the Star Trek-style future is the food replicator. Few concepts hold more sway over both the keen foodies always on the lookout for the latest trend in dining and those of us who can barely be bothered to put a frozen pizza in the oven than a box in your home which can create any meal you desire.
The principle of the machine is similar to a home-use 3D printer, but replaces spools of plastic filament with what the researchers call “food inks”. Foods are processed to a puree consistency and loaded into off-the-shelf food-grade containers, which are extruded by the machine to lay down layers of each flavor as required.
Many of the principles of printing using food are similar to the principles of construction we see in other settings, like building homes. It turns out that engineering axioms still apply, whether you’re constructing in brick or in banana. The group works with a nutritionist and they stay away from what he described as “goops and powders” to try and make people comfortable with the idea of this new way of preparing dishes. “We’re using all the same stuff you usually cook with, it’s just the way it’s being assembled is different,” he said.
“If you think about 3D printing as controlling a bead of food on a millimeter scale, each one of those beads could be muscle fiber or fat fiber in a printed steak,” Blutinger explained. “So you can create your own unique marbling patterns.”
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