Lucas Mohr, vom Ketchum Pleon Digital-Team aus Berlin, spricht über die angesagte Kombination von Food und Technology.

Ein Beitrag aus unserem internationalen Foodmagazin “Inspired by Food No.2 – Ketchum’s Tasting Notes”:

3-D food printing_groß

Lucas Mohr from Ketchum Pleon Digital in Berlin tells what‘s hot when food meets technology.

Meet Foodini or maybe ChefJet Pro. In case you are wondering what a Foodini or one of its many companions is, let’s take an introductory look at the evolving world of 3-D food printing or what might
be our (culinary) future.

A natural fit?
At first, 3-D printing and food do not sound like a natural fit as 3-D printers are mainly known for the production of plastic and metal goods. Over the last few years, this has changed as technology has evolved. Using organic materials such as wheat has become more common and has opened the door for 3-D printed food.

Yummy
Now, if you think of food coming out of a printer, you are probably imagining something that looks and tastes weird. And indeed this used to be the case in the beginning. But with 3-D printers such as the Foodini or the Choc Creator, it is now possible to create not only small or single pieces of food, but also complete dishes such as a pizza or artistically designed sweets. As 3-D printed
food becomes even tastier and more delicious-looking, more and more people will give it a try, as one of the biggest obstacles to trying new food is the way it looks and obviously also tastes.

How it works
A 3-D food printer is not your typical 3-D printer. While regular 3-D printers mostly create objects by layering or binding material together, 3-D food printers mainly use tools such as lasers and nozzles to create the food. The printing process is usually a little bit faster than with standard 3-D printers. The question of ingredients is more difficult than the printing process itself. As you can imagine, not all ingredients can be used in the same way. Chocolate and sugar are easy to use, but things are more tricky with fresh ingredients. To solve this problem, the Foodini, for example, allows fresh goods to be inserted into steel capsules, creating ready-made meal packages that last up to five days. NASA is even trying to create oils and powders that last up to 30 years. The so-called bioprinting process takes us one step further and is a way of creating artificial biology products.

A glance into the future
The first 3-D Food Printing Conference was held in the Netherlands in April 2015, with the participants
discussing topics such as producing artificial beef using 3-D printers and also rapidly producing personalised food for elderly people. As the future will have it totally new ways of creating and experimenting with food will be possible using 3-D printing. Not only will there be more creativity, but also the possibility of better food sustainability and nutritional customisability.
So when will you try 3-D printed food for the first time?