3D Food Printing

It is 2016, many companies are trying to 3D print all kinds of new things and 3D printing technology is being recognized even in the food industry.

The 3D printing technology is an enormous technology and becoming essential to the way individuals socialize with food later on.

Most supermarkets happen to be experimenting to 3D print customized cakes, eateries are offering printed desserts. Some even assert that there are going to be a 3D food printer in every house in only two years. One thing is certain: this fast growing market has enormous potential.

Nevertheless, many kinds of research are needed to alter the hype into reality. Which sectors will be affected by the technology? Which food parts can be printed in the future? And which aspects should be considered to ensure security and maintainability of 3D printed food?

Consider the replicators on Star Trek movie and the many other machines that feature on science fiction movies. This could really be our future. 3D food printing has the potential to revolutionize food production by improving culinary imagination, food sustainability, and nutritional customizability, but technical and marketplace obstacles still face it in the past few years in the future.



Most 3D printers function by slowly depositing layers of stuff, one on top of the other until an item is built completely. The procedure is called “additive making,” and it uses deposit printers. Others bind layers collectively with adhesive — they’re called binding printers.

3D food printers are harder to describe. Hod Lipson, the manager of Cornell University’s Creative Machines Lab, laid out the three dominant approaches to printing food at the 2015 Inside 3D Printing convention in Nyc, which are nozzles, powdery substance, and lasers. “You can think of it as the ‘RGB of food,’,” he told Digital Trends.

Many systems combine and match those strategies. The 3D Systems ChefJet crystalizes thin layers of fine-grain sugar into almost any geometric shape while Natural Foods’ Choc Edge dispenses chocolate from syringes in lovely, melty patterns. The Foodini uses fresh ingredients loaded into stainless steel capsules to prepare a surprisingly broad array of dishes. Its latest version is not a soup to nuts solution — it just prints uncooked doughs, which subsequently must be cooked as standard — but the printer can somewhat make pizza, filled pasta, quiche, as well as brownies.

None of these machines will be next in line for the Bocuse d’Or chef tournament, however. Emilio Sepulveda, the cofounder of Foodini manufacturer Natural Machines, has said openly that food synthesizers like those seen in Star Trek and The Fifth Element will take “many more years” of development.

But that’s not preventing early adopters. Some German nursing homes serve a 3D-printed food product called Smooth foods to aged residents who have trouble chewing. Purees, the traditional choice, usually aren’t really appetizing, which occasionally leads to below eating. Residents “get malnourished in specific situations,” said Kjeld van Bommel, a research scientist at the Netherlands Organization for Applied Scientific Research, in an interview with the Washington Post.

The more delicious Smooth foods — made of mashed carrots, peas, and broccoli, which 3D printers congealed with an edible paste — are already a success; 1,000 of the state’s facilities now serve them daily.

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On the opposite end of the gastronomic spectrum, 3D food printers are starting to break gourmet spaces. Before this season at the Consumer Electronics Show (CES) in Vegas, the Culinary Institute of America (CIA) unveiled a partnership with 3D Systems, a manufacturer of the ChefJet. The CIA plans to start beta testing with the ChefJef, and 3D Systems will supply CIA pupils with fellowship and internship programs at the business’s headquarters in La.

We now have an extremely heavy, visceral response to foods we don’t understand.
Tom Vacarro, the dean of Baking and Pastry Arts at CIA, talked to WAMC Northeast Public Radio about the arrangement. “We only took that ran with it and said, okay, we could do many different things with these printers and here’s our thoughts,” he said. “[You can] design your form on the display, and reach print, and out it comes. It only shaves off all of that back and forth time.”

3D Systems Creative Director Liz von Hasseln, talking at CES, said she sees food printing “as something that … will become part of the culinary cloth.”

But 3D food printing has many challenges to overcome. Devices like the recently announced Carbon3D can fabricate a mind-boggling quantity of items in minutes, but that degree of progress hasn’t dripped down to food printers yet. The most common layouts need consecutive layers of fixing to cool, resulting in extremely long wait times for some foods.

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