Wednesday, 25 May 2016

3D Food Printing

It is 2016, many companies are attempting to 3D print a variety of new things and 3D printing technology has been recognized even in the food industry.

The 3D printing technology is an tremendous technology and becoming crucial to the way in which people socialize with food later on.

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

However, many kinds of research are needed to change the hype into reality. Which sectors will be impacted by the technology? Which food parts can be printed later on? And which aspects should be considered to ensure protection and maintainability of 3D printed food?

Consider the replicators on Star Trek film 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 market challenges still face it in recent 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 process is called “additive making,” and it uses deposit printers. Others bind layers jointly with adhesive — they’re called binding printers.

3D food printers are more challenging to describe. Hod Lipson, the supervisor 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 join and match those strategies. The 3D Systems ChefJet crystalizes thin layers of fine-grain sugar into just about any geometric shape while Natural Foods’ Choc Edge dispenses chocolate from syringes in wonderful, melty patterns. The Foodini uses fresh ingredients loaded into stainless steel capsules to prepare a surprisingly comprehensive array of dishes. Its latest version just isn't a soup to nuts alternative — it merely prints uncooked doughs, which later must be cooked as normal — 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, nevertheless. 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 keeping early adopters. Some German nursing homes serve a 3D-printed food product called Smooth foods to aged residents that have trouble chewing. Purees, the conventional choice, usually aren't extremely appetizing, which sometimes leads to below eating. Residents “get malnourished in special 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.


On the opposite end of the gastronomic spectrum, 3D food printers are beginning 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 intends to begin beta testing with the ChefJef, and 3D Systems will furnish CIA students with fellowship and internship programs at the business’s headquarters in La.

We currently 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 just required 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 just 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. Apparatus like the recently announced Carbon3D can fabricate a mind-boggling quantity of things in minutes, but that amount of advancement hasn't dripped down to food printers yet. The most common layouts need consecutive layers of repairing to cool, resulting in exceptionally long wait times for some foods.

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