3D printers work by slowly depositing layers of material, one on top of the
other, until an object is constructed. The process is called “additive
manufacturing,” and it uses deposition printers. Others bind layers together
with adhesive — they’re called binding printers.
live in an era where food is not only grown or bred anymore, but manufactured
in a laboratory setting or build with a 3D printer. These technologies
influence supply chains, eating habits, preparation methods and introduce
entirely new food products to the market. Edible growth is an example of a
future food product that forms a bridge between new technologies and authentic practices
of growing and breeding food.
layers containing seeds, spores and yeast are printed according to a
personalized 3D file. Within five days the plants and fungi mature and the
yeast ferments the solid inside into a liquid. The product’s intensifying structure;
scent and taste are reflected in its changing appearance. Depending on the
preferred intensity, the consumer decides when to harvest and enjoy the
delicious, fresh and nutrient-rich edible.
we can actually speak of 3D printed food,
a lot of research and development needs to be done. Because at this
point, companies only succeeded in printing sugar sculptures, chocolate and
other unhealthy sweets, transforming product A in product A with a different
shape. The products that are made cannot be called ‘food’ and other than the
aesthetics aspects, they have no additional value or necessities to be printed.
healthy, sustainable and nutrient rich food that cannot be made with
traditional production methods and contributes to our and the environments
wellbeing. With Edible Growth a lot of unnecessary stages of the food chain
disappear with as result a reduction of food waste, food miles and Co2
emission. At the same time the consumer
will become more involved and conscious about the food they eat. Detailed
information about the environmental benefits of Edible Growth.
Growth is at this point still a future food concept which cannot be printed
yet. In order to make it more research
and experiments related to the software, hardware and ingredient composition
food printers are more difficult to explain. Hod Lipson, director of Cornell
University’s Creative Machines Lab, laid out the three dominant methods of
printing food at the 2015 Inside 3D Printing conference in New York City, which
are nozzles, powdery material, and lasers.
chefs are looking beyond the kitchen. Dutch food designer Chloé Rutzerveld
documented the creation of cracker-like yeast structures containing seeds and
spores that sprout over time, and thinks the snack he synthesized and those
like it — natural, transportable products printed efficiently — could someday
transform the food industry. And he’s not alone.
food printers may not produce great-tasting food right now, or be able to cook
meals from scratch. Or have the wholehearted endorsement of the epicurean
elite. But they’re getting better every year, and what they promise — sustainable,
nutritional perfection — is worth the pursuit.