Written by Redactie on Wednesday 9 October 2013
future of food food technology 3D foodprinting
At Cornell University, Jeffrey Lipton has been working on a foodprinter called the Fabricator for five years already.
Lipton started out by making a machine that could print chocolate icing on three-dimensional pastries, but has since managed to create all kinds of three-dimensional objects from melted cheese. In collaboration with a gastronome he designed a food paste that tastes like scallops and also has the right texture. The same paste can also be used to make three-dimensional objects. Lipton is especially curious to make things you can’t create by means of 'traditional' cooking. Once, he actually printed food with the texture of a banana but with strawberry flavour. One advantage of 3D foodprinting is the possibility to print any food at any place you want. By printing instead of importing food, one decreases the amount of food miles. All of Lipton’s work is open source.
Curious about the taste of 3D printed food? Read the full article in the Food Inspiration Magazine.
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