Fu Ture Food 3D printed food in your future
echnology soars, challenging nature and the human hand, causing some chefs
to fear that they may be replaced by 3D food printers. Others can’t wait to explore how
this technology may someday help them create dishes with as yet unimaginable flavors,
Once, the future of food meant scouring the globe for unknown weird ingredients—baked
worms, braised chicken feet, diced iguana and insects, the ickier the better. Now, in the endless
battle between technology and nature, new fish and invertebrates are discovered every year.
Perhaps a quarter of the world’s plants and animals are yet to be unveiled.
Meanwhile, 3D food printing appears in cycles of development and quietude, jumping forward
to startle us, then retreating like a jack-in-the-box. “3D printing has advanced in leaps and bounds,
but food printing is the last frontier,” says Hod Lipson, professor of mechanical engineering and
director of the Creative Machines Lab at Columbia University, New York. He is also co-author
with Melba Kurman of Fabricated: The New World of 3D Printing (Wiley, 2013).
3D printing for the health sector is exploding, too. Working in collaboration with scientists
from other institutions, researchers at Harvard University have created a miniature biohybrid
(half biological/half robot) stingray that combines rat muscle cells, a 3D printed gold skeleton,
Will you be fearful or challenged,
scared or inspired, a collaborator
or a one-man band? by e Thel hammer
above aNd oPPosi Te, CloCKwise
From above: 1) & 2) at Food ink’s
london pop-up in late July, guests
experienced a futuristic meal.
3) old-fashioned typewriter by 3dChef.
4) Crackers made with roasted red
peppers by Foodini, a 3d printer
produced by Natural machines,
barcelona, spain. 5) at New york’s
international Culinary Center, hervé
malivert’s students are working to create
new flavors, shapes, textures and food
combinations. 6) Foodini can print any
sweet or savory food using a computer
program for recipes and designs.
printed food in