![]() In 2012, Hod Lipson and Evan Malone, who lead the team at Cornell Creative Machines Lab, began experimenting with Solid Freeform Fabrication (SFF) of food with the use of hydrocolloids. The Engineering Behind 3D PrintingģD Printers have both software and hardware components that work together to create the 3D designs. ![]() Even though 3D printed food is still in its infancy - constrained to ingredients that can be deposited out of a small nozzle - there is a lot of hope and speculation about where this new phenomenon will take the food industry, including creating beautiful, intricate edible creations, feeding our astronauts in space and soldiers on the battlefield, customizing foods, and helping with world hunger and food sustainability. ![]() And recently, 3D food printers have been able to use batters and dough to print foods such as pizza, pasta and cookies. Other 3D food printer companies have ventured into creating desserts with edible ingredients such as chocolate, sugar and candy. ![]() However, in 2012, a team at Cornell University started to experiment with hydrocolloids – a gel-like substance infused with flavors and textures to replicate solid foods. Throughout its short history, its main function has been for industrial applications using mainly plastic and metal materials. The history of 3D printing began when the first 3D printer was patented in the 1980’s. With the touch of a button, one has the ability to create almost anything imaginable with a device approximately the size of a microwave. 3D printing has become a recent phenomenon due to a 2012 market divergence.
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