3D food printers are more difficult to explain

 3D printing food is not easy

Most 3D printers work slowly save the material layer, one above the other, until an object is built. This process is called "additive manufacturing," and using a deposition printer. The other binds the layer along with the adhesive - they are called a binding printer.

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3D food printers are more difficult to explain. Hod Lipson, Director of the Creative Machinery Lab University of Cornell, put three dominant foodprint methods at 3D printing conferences in 2015 in New York City, which is a nozzle, flour material, and laser. 

Many systems mix and match these approaches. The 3D Chefjet system resisted a thin layer of refined sugar into almost all geometric configurations, while the natural choc edge food released chocolate from syringes in a beautiful and beautiful pattern. Foodini uses fresh ingredients loaded into stainless steel capsules to prepare a very spacious array of dishes. The latest model is not a solution to the soup-to-nuts - it only prints raw dough, which then has to be cooked as usual - but the printer can partially make pizza, filled with pasta, quiche, and even brownies.

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None of these machines will be in the next line for the Championship Bocuse d'or Chefef. Emilio Sepulveda, one of the founders of a natural foodini maker Machines, has said openly that food synthesis as seen in Star Trek and the fifth element will take "years".

But it didn't stop the initial adoption. Some of the German nurse houses serve 3D food products called Smoothfoods for the elderly population who have difficulty chewing. Blend, conventional alternative, usually not too tasteful, which sometimes leads down to eat. Residents "experience malnourished in certain cases," said Kjeld van Bommel, a research scientist in the Dutch organization for applied scientific research, in an interview with Washington Post.

Delicious smoothfoods - made of mashed carrots, peas, and broccoli, 3D printers frozen with edible glue - have become a hit; 1,000 state facilities now serve them every day.

3D food printers attack the world gourmet

At the end of the gastronomic spectrum, 3D food printers began to violate gourmet space. Earlier this year at the consumer of the Electronics Show (CES) in Las Vegas, the American Culinary Institute (CIA) launched a partnership with a 3D system, chefjet maker. The CIA plans to start beta testing with Chefjef, and a 3D system will give CIA students with Fellowship and an internship program at the company headquarters in Los Angeles.

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Tom Vacarro, Dean of Cake and Pastry Arts in the CIA, talk to the Northeast Public Radio WAMC about settings. 

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Creative Director 3D System Liz Von Hasseln, who talked at CES, said he saw food printing "as something ... will be part of a culinary fabric."

Hasseln predicts most of the culinary experiments of his team, which includes forming chocolate and sugar into wedding cake toppers and cocktail ornaments, just start. Lipson Cornell agreed.

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