In a recent survey by 3D printing experts Hub.com, it was revealed that 3D printed food garnered an impressive number of Google searches per month when looking at a range of 3D printed advancements.
In the category of 3D printed food, meat received 4,500 searches a month, thanks to what Hubs.com refers to as a “breakthrough” advancement last year. That’s when an Israeli bioprinting company announced that it had actually printed a 104-gram (3.67 ounces) cultivated steak, perhaps the largest cultured steak produced until that time.
This leads to a tentative prediction that before long, every consumer’s kitchen will have a 3D food printer on one of its counter tops. It will become just another kitchen tool to make preparing meals (or snacks) easier and faster.
How do food printers work?
Actually, there’s nothing all that complicated about how a 3D food printer works, at least the concept of how one works. Getting down to basics, most 3D food printing is done by feeding food materials such as doughs, cheeses, frostings and even raw meats into syringe-like containers that are then extruded from them as the nozzle is moved around “trace shapes” on a “plate” and forms layers one at a time. That’s how you get layers.
Source: foodsafetynews.com