A printer would lay a base layer of pasta or dough and fill it with seeds, spores, or yeast. Within five days, the mushrooms and plants inside would grow into a tasty, locally grown snack.
An average processed snack travels 1,300 miles to the grocery store. But the snack of the future may be hyper-local: A new concept design considers how 3-D printing could transform processed food, making it both healthier and possible to produce inside cities.
The idea was developed by Dutch designer Chloé Rutzerveld, who was approached by research organization TNO to explore the idea of 3-D printed food. “As a foodie who loves fresh salads and unprocessed foods, I was very skeptical about printing food,” she says.
“At this point, companies have only succeeded in printing sugar sculptures, chocolate, and other unhealthy sweets, transforming product A into product A with a different shape,” she explains in an email. “I used my skepticism to find answers on how we could use this technology to create natural, healthy, sustainable, and nutrient-rich food.”
In her concept, called Edible Growth, a printer would print a base layer from pasta or dough, filled with multiple inner layers of seeds, spores, and yeast. Within five days, the mushrooms and plants inside would grow into a tasty snack.
The Latest on: 3D printed food
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The Latest on: 3D printed food
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