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How would you like to sit down and have a nice delicious slice of 3D printed cheesecake? Sounds pretty gross doesn’t it? But like it or not, 3D printed food is the future – and while you may never indulge in this bizarre food concoction, it’s  still fascinating to learn what it’s all about.

So, how does 3D printed food work? Well, in a nutshell a food-grade 3D printer is filled with the edible ingredients and heated up. Once it’s ready, the machine begins printing the food layer by layer.

That probably isn’t whetting your appetite and this next part won’t either…

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Another version of the 3D food printer uses “powdered ingredients” which solidify inside the machine and then come out in “layers” to form whatever “food” you’re printing.

Err, yummy…

Technology aside, there is something so incredibly clinical, soulless and loveless about printed food.

But even so, the “experts” claim this is the “food” of the future.

Clearly, the 3D food-printing isn’t just for creepy vegan meats – they’re now making all sorts of scary foods – even cheesecake.

Does that look like “cheesecake” to you?

Why not just eat regular cheesecake?

Study Finds:

The research shows just how far tech has come after scientists created the cheesecake using seven elements. Each layer was created on-site by a laser and edible food inks using graham crackers, peanut butter, Nutella, banana purée, strawberry jam, cherry drizzle, and frosting. Graham crackers were the best foundational ingredient, while peanut butter and Nutella ranked as the greatest supporting layers to hold softer ingredients like banana purée and jam.

The cheesecake designs evolved into multi-tiered structures created on architectural premises. In order to build several layers, more structural elements are needed to support softer substrates.

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Food makers believe this new technology will somehow allow them to make ‘healthier” processed foods.

Of curse they offer no explanation on how it’ll be healthier.

Publishing their results in the journal Science of Food, the team hoped the sweet dessert will pave the way toward tailored nutrition. Chefs may even be able to localize flavors on a minute scale and turn them into new food experiences.

Also, we’re not entirely sure how healthy “food ink” is.

However, that brings up a good question. Is 3D printed food good for you?

Well, you get mixed reviews depending on whom you ask. But the overall consensus of most fair-minded people is that 3D printing must overcome two gigantic hurdles: bacteria and toxic materials.

Cleary, those two very serious issues must be addressed before Americans will be printing pot roast and gravy at home.

Now, if after all that, you’ve decided 3D food printing isn’t your “bag,” but you still enjoy clever, modern kitchen gadgets, this will definitely be more your speed.

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Nice gadgets, eh?

That’s about as high-tech as the kitchen should get. After all, most Americans probably don’t want to eat like astronauts.


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