Data-driven food?

Published in FSD Update

Is 3D printing really the answer to the world's food problems?

I read something a couple of weeks ago that disturbed me. Scientists are experimenting with the concept of “printing” food, using 3D printing technology. The Fab@Home Lab, at Cornell University, is testing the idea of fabricating food on a large scale. The National Aeronautics & Space Administration recently awarded a $125,000 grant to an Austin, Texas company to examine how to use the technology to create nutritious food for astronauts flying deep space missions.

According to an article that appeared on HuffingtonPost.com, Jeffrey Lipton, chief technology officer for a company called Seraph Robotics, posits that not only is the “printing” of food possible, it could be done in such a way that each order could be altered to satisfy the unique dietary needs of particular customers—the ultimate in customization.

Speaking at the Inside 3D Printing conference last month in New York, Lipton reportedly said, “Once you have the automatic collection of what you’re eating and when, you can predict, based off your activity levels, your planned diet and your health records, exactly how much and what types of food you should be eating. That’s really ultimately the long-term potential of food printing.”

NASA’s long-range perspective is to come up with a way to keep astronauts fed on missions that could take years to complete. In a press release, NASA said, “The current food system wouldn’t meet the nutritional needs and five-year shelf life required for a mission to Mars or other long duration missions. Because refrigeration and freezing require significant spacecraft resources, current NASA provisions consist solely of individually packaged shelf stable foods, processed with technologies that degrade the micronutrients in the foods.”

The goal of the NASA project is to determine whether a 3D food printing system would be able to provide a wide variety of shelf-stable items that would retain their nutritional integrity. According to an article on SPACE.com, mechanical engineer Anjan Contractor has printed chocolate and is working on the printing of—you got it—a pizza.

Keywords: 
technology

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources