3D food printing for healthy eating and delicious desserts
What says Thanksgiving more than finishing the meal with warm, homemade apple or pumpkin pie? As the harvest holiday approaches, food is on the mind of millions of Americans, making it the perfect time to dive into the fascinating, fun science behind 3D-printed food, which may be coming to your Thanksgiving table.
Advances in the science of 3D-food printing have enabled researchers to print novel foods. And by experimenting with texture and taste, this new frontier of customized food science taps into the national interest of healthy cooking and foodie culture.
Food printing technology has existed since 2005, introduced by mechanical engineers at Columbia University in professor Hod Lipson’s Creative Machines Lab. But to date, food printing has been limited to a small number of uncooked ingredients, which in turn produce what many call “unappetizing” dishes.
