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3D printed salmon, pasta and dessert: inside the future of food with software-made meals
- 3D printed food like salmon, meat, pasta, and dessert is seen as the future of the gastronomic industry with software-controlled meals, addressing various needs including for astronauts and medical purposes.
- Companies and startups are utilizing 3D printing to replicate traditional food textures, tastes, and appearances, while also exploring food waste reduction and precise ingredient control.
- The history of software-controlled meals dates back to initiatives like Cornell University's Fab@Home project and companies like Philips, Choc Edge, and Natural Machines have contributed to the evolution of 3D printed food technologies.
- Challenges such as limitations in design software, production costs, material adaptations, and slower printing speeds hinder the widespread adoption of 3D printed food in the gastronomic industry.
- 3D printed food offers customization, allergen-free options, and potential nutritional enhancements, but post-printing processes can affect the food's nutrients and shelf life.
- Companies like Artisia are developing multi-head printers for mass production, although manual steps in the process still exist to maintain quality and flexibility.
- Researchers are exploring ways to recycle food waste from 3D printed meals and are integrating sustainability practices to create new edible products.
- Future innovations in food technology include laser cooking, computational gastronomy, and smart appliances that use machine learning to craft personalized meals efficiently.
- Vertical farming and other advancements are revolutionizing the way we consume food, with 3D printed food being just one of the many technologies shaping the gastronomic landscape.
- Startups and companies like Revo Foods and Artisia by Barilla are at the forefront of the 3D printed food movement, pushing boundaries in creating customizable and sustainable food products.
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