3-D printed food

Marijn Roovers’ epicurean delights have graced the tables of some of the Netherlands’ finest restaurants. But the food designer’s Chocolate Globe is his most intricate — and technologically advanced — creation. A chocolate shell just 0.8 millimetres thick is embossed in gold with the chocolate’s continent of origin, and it holds delicacies that symbolize the region.

Roovers and chef Wouter van Laarhoven printed it — layer-by-layer of chocolate — on a 3D printer. Roovers is at the forefront of a small group of gourmets and technophiles who want to revolutionize how food is prepared. On 21 April, they will gather in the Netherlands for the first conference dedicated to the 3D printing of food.

But do note this:

3D food printers tend to be slow: Roovers’ chocolate globes, for example, currently take about an hour to print. To prepare one per guest in a restaurant with 40 patrons would take almost 2 days of continuous printing. “It’s not very realistic,” he says. “At the moment it’s a way to show craftsmanship.”

Then there is the matter of texture. Most 3D printers work with either pastes or powders, so the resulting food tends to be mushy, says Julian Sing, founder of 3DChef, a firm near Tilburg, Netherlands, that specializes in 3D printing of sugar. “The food needs to have the right texture,” he says. “It needs to look like food and not like slop.”

There is more here, via Michelle Dawson.

Originally posted on Marginal Revolution – click to see comments and suggestions.

3D Food Printing Conference

Share

Related Posts:

This entry was posted in Economics of Dining, Technology and tagged , , , . Bookmark the permalink.