Your food just went 3D…
Three dimensional food printing is shaking up the high dining world in a big way, say the experts, with Michelin starred chefs using the requisite technology in their kitchens: Natural Machines’ Foodini 3d printer.
Who uses it, why and proof that it’s a trend.
One of the chefs to start using the innovative technology is Paco Perez, an expert in avant garde cuisine who has won several Michelin stars including one for La Enoteca at The Hotel Arts in Barcelona. Even the greatest culinary artists can’t produce the shapes and designs with the accuracy of the Foodini, yet it’s also been developed with the average Joe in mind. “In 10-15 years, 3D food provision will become as commonplace as an oven,” promised Lynette Kucsma (co-founder at Natural Machines: www.naturalmachines.com) in an interview given last month to thememo.com (www.thememo.com/2016/06/14/3d-printed-food-3d-printing-3d-printed-foodini-natural-machines/).
The whole thing is really ‘shaking up high end dining’ said the BBC in March this year (www.bbc.co.uk/news/business-35631265). They reported that ‘in the USA, 3D printer maker 3D Systems has been collaborating with the Culinary Institute of America on some ambitious projects.’ It’s also been claimed that food printing can be environmentally friendly because it encourages the fanciful use of otherwise maligned ingredients (algae anyone?) and thus creates less waste. No wonder there’s an international conference dedicated to this new skill/technology – which launched only last year in 2015 for both professionals and consumers. http://3dfoodprintingconference.com