3D printing food continues to excite and terrify me. I recently came across this interesting NPR Foodie article with new examples of applying 3D printing to food.
Has anyone actually tasted 3D printed food? I'm so interested but wondering if this is something that will really take off...especially because of the the growing "slow" and "local" food movements. And texture, I'm very worried about texture.
Here are some excepts and the link to the article. Enjoy!
"We recently made a 'designer fish and chips' with the Foodini," says Lynette Kucsma, the co-founder of Natural Machines, which makes the device. "We printed up mashed potatoes in the shape of a honeycomb and then filled each hole with fish or mashed peas."
The pasta giant Barilla is said to be working with a to put a new twist on fusilli and rigatoni: "Barilla aims to offer customers cartridges of dough that they can insert into a 3-D printer to create their own pasta designs," The Guardian last week. "But the company declined to give further details, dismissing the claims as 'speculation.' "
Meanwhile, a team in Barcelona is probably the closest to getting printed pasta boiling on your stove.
They have developed an appliance, called , that automatically prints items like ravioli, gnocchi, pizza and quiches on a baking pan. And then you pop them in the oven to cook.
"I have two young kids," she tells The Salt. "They are suspicious of anything green on the plate. They wouldn't touch a spinach quiche I made" — until she printed out the dish in the shape of a dinosaur and a butterfly. "They actually ate every single one of the dinosaur quiches," Kucsma says. "I couldn't believe it. It was the exact same recipe. It was just making it fun for kids so they'd try new foods."
