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

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources