The use of 3D printers has the potential to revolutionize the way food is manufactured within the next 10 to 20 years, experts from the Institute of Food Technologists (IFT) are claiming.
According to a July 12th symposium at IFT15: Where Science Feeds Innovation hosted by the Institute of Food Technologists (IFT) in Chicago, advances in 3D printed technology will radically change the way food is produced, impacting everything from how military personnel get food on the battlefield to how long it takes to get a meal from the computer to your table.
“The price of 3D printers has been steadily declining, from more than USD 500,000 in the 1980s to less than USD 1,000 today for a personal-sized device, making them increasingly available to consumers and manufacturers,” researchers said.
“No matter what field you are in, this technology will worm its way in,” said Hod Lipson, a professor of engineering at Columbia University and co-author of the book Fabricated: The New World of 3D Printing.
“The technology is getting faster, cheaper and better by the minute. Food printing could be the killer app for 3D printing,” said Lipson.
For example, Lipson said, users could choose from a large online database of recipes, put a cartridge with the ingredients into their 3D printer at home, and it would create the dish just for that person.
The user could customise it to include extra nutrients or replace one ingredient with another.
Anshul Dubey, research and development senior manager at PepsiCo, said 3D printing already is having an impact within the company, even though it is not yet being used to make food.
For example, consumer focus groups were shown 3D-printed plastic prototypes of different shaped and colored potato chips. He said using a prototype such as that, instead of just a picture, elicits a more accurate response from the focus group participants.
The US military is just beginning to research similar uses for 3D food printing, but it would be used on the battlefield instead of in the kitchen, said Mary Scerra, food technologist at the US Army Natick Soldier Research, Development and Engineering Centre (NSRDEC) in Massachusetts.
She said that by 2025 or 2030, the military envisions using 3D printing to customise meals for soldiers that taste good, are nutrient-dense, and could be tailored to a soldier’s particular needs.
“Imagine warfighters in remote areas – one has muscle fatigue, one has been awake for a long period without rest, one lacks calories, one needs electrolytes, and one just wants a pizza,” Scerra said.
“Wouldn’t it be interesting if they could just print and eat?” Scerra said.
She noted that there are still several hurdles to overcome, such as the cost of bringing the technology to remote areas, the logistics of making it work in those locations and, perhaps most importantly, making sure the food tastes good.
The world’s most perfect food may have just arrived!
Researchers from Oregon State University’s Hatfield Marine Science Center say they’ve created and patented a new type of seaweed that has the potential to be sold commercially as the next big superfood.
The reason? It tastes just like bacon, they claim.
The bizarre but tasty creation is actually a new strain of red marine algae called dulse that is packed full of minerals and protein and looks like red lettuce.
Dulse normally grows in the wild along the Pacific and Atlantic coastlines and is harvested, dried and sold as a cooking ingredient or nutritional supplement.
“Dulse is a superfood, with twice the nutritional value of kale,” said Chuck Toombs, a faculty member in OSU’s College of Business and a member of the team working to develop the product into a foodstuff. “And OSU had developed this variety that can be farmed, with the potential for a new industry for Oregon.”
The team began researching ways of farming the new strain of dulse to feed abalone, but they quickly realized its potential to do well in the human-food market.
“There hasn’t been a lot of interest in using it in a fresh form. But this stuff is pretty amazing,” said chief researcher Chris Langdon. “When you fry it, which I have done, it tastes like bacon, not seaweed. And it’s a pretty strong bacon flavor.”
They’ve received a grant from the Oregon Department of Agriculture to explore dulse as a “special crop” and are working with the university’s Food Innovation Center in Portland and several chefs to find out ways dulse could be used as a main ingredient.
Though there is currently no commercial operation that grows dulse for human consumption in the U.S., the team is confident the seaweed superfood could make it big. If it really does taste like bacon, that would be no surprise at all.
Hidden in a New York Times about welfare is a story of success in Maine having to do with a Republican policy, surprise surprise:
As the economy improves, should states continue waivers that were enacted during the recession to allow healthy adults who are not working to get food stamps longer than the law’s time limit? Maine is one of the states that say no.
Last year, the administration of Gov. Paul R. LePage, a Republican, decided to reimpose a three-month limit (out of every three-year period) on food stamps for a group often known as Abawds – able-bodied adults without minor dependents – unless they work 20 hours per week, take state job-training courses or volunteer for about six hours per week. Maine, like other states, makes some exceptions.
“You’ve got to incentivize employment, create goals and create time limits on these welfare programs,” said Mary Mayhew, the commissioner of health and human services in Maine. She said the measure was in line with Mr. LePage’s efforts to reform welfare.
The number of Abawds receiving food stamps in Maine has dropped nearly 80 percent since the rule kicked in, to 2,530 from about 12,000. This time limit is an old one, written into the 1996 federal welfare law. But, during the recession, most states took advantage of a provision that allows them to waive it when unemployment is persistently high, which meant poor adults could stay on the program regardless of their work status.
No doubt some of the “ABAWDs” are facing tougher times without those benefits, but I think most Americans would expect people under those conditions to seek employment if they can. The Democrats keep telling us that Obama has vastly improved the economy (he hasn’t), but if they think that, then shouldn’t we be paying fewer people to be on welfare?
Or maybe I should call them Carnophobes? Clearly they are just hatin’ on meat eaters
“The animals of the world exist for their own reasons,” said Alice Walker, author. “They were not made for humans any more than black people were made for white or women were created for men.”
See! Eating meat is just like being a racist or sexist!
Go read the rest, it is the same old tired arguments repackaged. As for me, I am going out later and get medieval on a burger!
Because there are certain words, they do not understand, at all. Words like diversity, and inclusivity
A California high school principal has banned the football booster club from selling Chick-fil-A sandwiches during a back-to-school night fundraiser because she disagrees about gay marriage with the president of the Atlanta-based fast food chain.
The principal who outlawed Chick-fil-A sandwiches is Val Wyatt of Ventura High School in the coastal town of Ventura, Calif.
“With their political stance on gay rights and because the students of Ventura High School and their parents would be at the event, I didn’t want them on campus,” Wyatt said, according to CBS Los Angeles.
Wyatt said she is worried that the presence of the chicken sandwiches might offend someone.
The superintendent of the Ventura Unified School District Superintendent, Trudy Tuttle Arriaga, backed the decision.
“We value inclusivity and diversity on our campus and all of our events and activities are going to adhere to our mission,” Arriaga said in explaining the decision to exclude a chicken sandwich company because of the political beliefs of its president.
So, what about diversity? Clearly diversity means that a wide array of opinions on any topic would be welcomed, and present right? What of inclusivity? How is excluding sandwiches from a restaurant chain because of their CEO’s views on Gay marriage “inclusive”? Well, of course, it isn’t. It is the exact opposite. The left uses words to hide behind. They use words to avoid debate, and discussion. they use these words to brow beat anyone who dares hold an opposing viewpoint. Chick-fil-A, has donated $21,000 to his school over the years, no doubt supporting EVERY student there. That is inclusivity, maybe Trudy Tuttle Arriaga and Val Wyatt should try picking up a dictionary at some point. Then maybe they ought to try practicing another word Totalitarians like them like throwing around, TOLERANCE!!