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Columbia University 3D printed food challenges conventional flavor profiles

April 15, 2019 / JACK COLYER

Hoping to overcome the limitations of current 3D food printers, scientists from Columbia University have developed a new method to 3D print cooked food. This latest method is unique insofar as it can combine different ingredients-such as chicken with dough-and cook each ingredient selectively. Most importantly too, the products are edible. And, according to the researchers, The high resolution of our IR spot allows for the combination of food ingredients at a much closer level, giving rise to new flavor profiles and inventive food recipes that would be more challenging to achieve using conventional cooking methods.
Publishing their findings in 3D Printing and Additive Manufacturing, the Columbia team state that Current 3DFPs are limited with their ability to combine ingredients due to the lack of high-resolution heating; they are limited to using microwaves, ovens, and other common heating appliances to process extruded food.