Could 3D printing be the way to cook in the future? In a project that involves 3D-printing a vegan cheesecake with seven layers and only seven ingredients, researchers at Columbia University sought to learn more about this. The goal of the study is to weigh the benefits and drawbacks of using 3D printing to prepare food.
The experiment, which was reported in the journal npj Science of Food, entailed printing a cheesecake with layers using edible food inks. Seven components were used in the experiment, including frosting, graham crackers, cherry dripping, banana puree, peanut butter, strawberry jam, and Nutella.
Every layer of the cheesecake in the cheesecake test that was the most successful had a graham cracker base, and the best toppings for the supporting layers were Nutella and soft-yet-sturdy peanut butter. Softer ingredients like strawberry jam and banana puree performed best when nested within those structural layers.
a. The final printed food product (V7).
b. A cross-sectional cut of the final-printed slice showing internal ingredients.
c. A 3D model rendering of the final food product.
d. A cross-sectional view of the cake showing how each of the ingredients is layered.
The Ingredients that Were Used Are as Follows:
(1) Graham Cracker Paste.
(2) Peanut Butter.
(3) Strawberry Jam.
(5) Banana Puree.
(6) Cherry Drizzle.
The Researchers Tested the Capabilities and Restrictions of 3-D Printing by Manufacturing a Multi-Layered Cheesecake. This Method of Cooking Could Become More Customizable Because of Multi-Layered Printing, Which Could Also Increase Food Safety.
Food Printing Has Been Practiced Since the Early 2000s, However, It Is only Permitted with Raw Materials and Generally Results in Unappealing Meals. yet The Authors of The Study Think the Technology Has a Lot of Potential, Particularly for Making Plant-Based Foods that Resemble Goods Made from Animal Sources. by Incorporating Laser to Fry Components During the Printing Process, They Improved upon Current Technologies.
As a Relatively New Technology, 3 D Food Printing Requires an Ecosystem of Ancillary Businesses, Such as Those Producing Food Cartridges, Downloadable Recipe Files, and A Platform for Creating and Exchanging These Recipes,
According to Research Main Author Jonathan Blutinger. Its Capacity to Be Customized Makes It Especially Useful for The Market for Plant-Based Meats, Where Texture and Flavor Must Be Meticulously Crafted to Closely Resemble Actual Meats.
The Study Stated that Processed Foods, Which 3 D-Printed Foods Would Fall Under, Are No Longer the Preferred Type of Food. but For Persons with Swallowing and Other Digestive Difficulties, the Increasingly Exact Technique and Customization of Foods Prepared in This Manner Could Offer Nourishing Options and Offer More Palatable Food Options.
By Combining Laser Cooking and 3-D Printing, Chefs May Be Able to Create More Inventive Foods that May Even Be Created to Satisfy the Individual Dietary Requirements of A Wide Range of People. Also, This Technique May Increase the Sustainability and Affordability of Cooking and Food.
According to The Study’s Authors, Ingredients Might Be Sourced and Prepared Locally for Consumption, Supporting Regional Farmers and Food Producers. Proponents Also Highlight how This Technology Might Be Used to Manufacture Goods for Customers Like Plant-Based Meat, Algae, and Less Expensive Novel Proteins.
as The Heat, Light, and Oxygen Used in The Process Can Be Controlled on A Millimeter Scale, and Printed and Laser-Cooked Food Also Presents Chances for Producers to Increase Shelf-Life. Last but Not Least, Since Customers Would only Be Printing the Components They Want to Eat, Food Waste Might Be Decreased.
The Authors Also Mentioned that 3-D Printing Might Be Promoted to Households as A Means to Cut Down on Food Waste and Cooking Energy Use.
To Make 3-D-Printed Food More Available, However, These Techniques Would Need Further Study and Development, Especially Since the Devices Would Be Pricey for Early Consumers. There Is No Database of Recipes, and Current Technology Can only Handle a Small Number of Ingredients at Once. Yet, the Experts Believe that Food 3-D Printing Has Promise.
It’s possible that when software-controlled kitchen aides proliferate, humanity will realize the benefits and drawbacks of having them in the kitchen. The authors of the study concluded that 3D food printing has the potential to be the next step in cooking.
An industry centered on this technology may emerge in the near future, bringing with it a fresh perspective on better nutrition, increased food safety, and the addition of art and cutting-edge science to the most fundamental human need for feeding.