A new research paper lays out how extrusion 3D food printing and AI could deliver truly personalized, plant-based meals.
nutrition
Engineering Meets Culinary Art with Columbia’s 3D Printed Three-Course Meal
Nimra Shakoor and Charles R. Goulding take readers inside Columbia’s six-year experiment that turned quiche, pizza, and pie into a laser-cooked showcase of how 3D printing could redefine the future of food.
From Mountains to Micro-Layers: Italy’s Abruzzo Region Prints the Future of Food
Charles R. Goulding and Preeti Sulibhavi explore how in Abruzzo, a region better known for sheep trails and red wine, Italian researchers are 3D printing plant-based foods designed for Earth, orbit, and beyond.
Cargill’s Revolutionary Approach: 3D Printing Plant-Based Foods for a Growing World
Charles R. Goulding and Preeti Sulibhavi take a look at companies like Cargill and other startups taking on 3D printed plant protein.
Tokyo Restaurant To Feature Personalized 3D Printed Sushi
Clearly the 21st century is here, as a restaurant is now set to provide 3D printed customized sushi for curious diners.