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An engineering lab, in collaboration with a cooking school, built new edible objects with 3D printers that use pureed food instead of ink.
The miniature space shuttle made of ground scallops and cheese is one of the masterpieces that has been made using a 3d food printer designed by the computing Synthesis Laboratory at Cornell University, Ithaca, NY. Y.
The lab is working with New York City.
Headquartered at the French Culinary Institute, new foods are produced through a project called fab @ home.
'So far we have printed everything from chocolate, cheese and hummus to scallops, Turkey and celery,' Lipton told CBC radio in an interview on Sunday.
Paste made of different foods spews from the nozzle inside the box-
Like a printer, it can control their location with care at any time.
'The process is very simple,' Lipton said . ''Just as . . .
The 2D printer places the ink drop on the page to create the image, which will draw the material line at the top of each other to create a 3D object.
'Dave Arnold, director of culinary technology at the French Culinary Institute in Manhattan, when people hear about food printing technology, they think of using it to make 3D steaks or other favorite foods, or make an impressive portrait on a birthday cake.
But these are not applications that Arnold is interested in.
He was very excited about the possibility of creating textures and food that he had never experienced before.
So far, he has made interesting crispy corn snacks by letting 3D randomly make curved patterns.
'I can imagine creating really interesting textures with meat with the same technology,' he told Spark . '. 'Imagine [a food]
It's like a meatloaf that absorbs sauce like a sponge. That is cool—
It's much cooler for me than printing some ersatz steaks.