Researchers have been insisting on this for decades. 3D printing technology in uncharted waters, using this technique to create various objects, from shoes and houses to human organs and a rocket. But can this industrial technology be used in the home kitchen to make dessert?

Columbia University engineers say yes in practice by building one vegan cheesecake seven materials that were completely assembled and baked with a 3D printing machine and, in a new innovation, with laser technology. a study published Tuesday in the journal NPJ Science of Food.

3D food printing is currently in its infancy, but its popularity could grow due to personalization, convenience and other benefits. Food printing technology has been around for over 15 years, but until now it has been limited to a small number of raw ingredients.

Recipe”

To demonstrate the potential of 3D food printing, Columbia University’s Jonathan Blattinger and his colleagues tried to print different designs of cheesecakes made from seven main ingredients: crackers, peanut butter, chocolate spread, banana puree, strawberry jam, cherry juice, and ice cream. They found that the most successful project followed the same principles as building architecture and included the use of crackers as main ingredient for each cake layer, while peanut butter and chocolate spread were used as support layers to hold softer ingredients.

The authors suggest that laser cooking and 3D food printing could allow chefs to define flavors and textures at the millimeter scale to create new food experiences. These methods can provide nutritious, convenient, and economical cooking options because they use high-energy directional light for high-resolution individual heating. In addition, they note that since the Covid-19 pandemic, more attention has been paid to food safety, and foods prepared with less human intervention may reduce the risk of disease transmission.

As Mr. Blattinger points out, “By focusing more on food safety in the wake of the Covid-19 pandemic, food prepared with less human effort can reduce the risk of foodborne illness and the transmission of other diseases. It seems like a win-win for all of us.”

However, Professor Kristen Cooper of Pace University, co-author of the paper, says that “we have a huge problem with the low nutritional value of processed foods. 3D food printing will still produce processed foods, but perhaps for some people the investment will be better control and personalization of nutrition. It can also be helpful in making food more appealing to people with swallowing disorders by mimicking the shape of real foods with the pureed foods that these patients need – and there are millions of them in the US alone.”

In addition, people with other dietary restrictions may find these personalized methods very helpful and convenient when planning meals. And since directional high-energy light is used for cooking, it can make cooking more economical and sustainable.

Source: Monkey/CNN.