Software-controlled food tech: 3D printed pipe-dream, or fatal stack instability?
3D printingFood research scientists at New York's Columbia University have constructed multi-layered food items — including cheesecake — in what they say is a breakthrough in more customizable foods, improved food safety, and user control of nutrients. The researchers also believe the approach sidesteps the heating inefficiencies associated with ovens, microwaves and grills and other"traditional" methods of cooking.
Post-doctoral researcher Jonathan Blutinger and colleagues tried to print a number of cheesecake designs, made up of graham crackers, peanut butter, Nutella, banana puree, strawberry jam, cherry drizzle, and frosting.published in Nature Partner Journals’ Science of Food, the researchers found the most successful design principles in 3D printing food — which is still in its infancy — aligned with those of building architecture.
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