Axios writes about a new study saying that "improving 3D-printed food is a matter of following a certain best-practices 'recipe'."
According to the study, "Optimizing processes that influence the quality and complexity of 3D-printed food can offer better results, control and speed, the researchers found. They identified extrusion-based 3D printing — wherein food paste is forced out of a syringe nozzle by direct or indirect pressure — as the 'most applicable technique'."
The study also suggests that the researchers see "3D-printed food as a potential solution to disruptions in global food production that drive food insecurity — and as a tool 'that will make the food system more efficient' and generate less waste."
Axios notes that "across Europe, several restaurants and butchers offer 3D-printed "meat" cuts made from soy protein and chickpeas by food startup Redefine Meat. In the U.S., a Los Angeles digital bakery is 3D-printing candy, and a Columbia University lab just revealed a seven-ingredient 3D slice of cheesecake."
But, Axios writes, "3D-printed food presents big ethical and cultural considerations. Synthetic steak, for instance, has been made from the muscle stem cells of a cow embryo — which may violate some belief systems."
- KC's View:
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Will supermarkets have their own 3D Food sections at some point?
Never say never.
This does sound to me like one or two steps away from the food replicators installed on the various starships in "Star Trek."
