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3D food printing should be about sustainability, not mere convenience – 3ders.org (blog)

by • March 12, 2016 • No Comments

Mar 13, 2016 | By Alec

Food 3D printing has never been hotter. Chocolate is may already easily 3D printable, and different types of research projects are working on upgrading their ability to 3D print full meals for the elderly. In fact, Foodjet not long ago revealed to be working on precisely that. But according to Chloé Rutzerveld, food createer and the founder of sustainable food 3D printing concept Edible Growth, food 3D printing has far additional future and requires to drastically alter its focus.
As you can recall, Rutzerveld’s Edible Growth project has been working complex to turn food 3D printing upside down. Rather than asking herself, ‘what food can be 3D printed with on the market innovation?’, her begining point was to seek entirely effortless, healthy, nutritious foods that provide all things (or most) of what the body requires. Can this be made via additive making without being perfectly
artificial or uneffortless and, crucially, be tasty and inviting as well?
Essentially, she proved that it is unquestionably capable by 3D printing sustainable elements that together grow into edible products. By combining edible seeds, yeast, soil and mushrooms, for instance, she exploited effortless growth to increase the calorific content of her products and turn it into a sustainable and efficient food production system. “The concept of Edible Growth shows that we can turn it into healthy, effortless and sustainable food when combining science – create – innovation and food. People always ponder that food coming of the lab, or of factories is uneffortless, not tasteful and unhealthy, that does not have to be the case!” she told us at the time. “[I’m working] to reduce the entire food chain, to reduce food waste and begin feeding individuals instead of filling individuals. In theory these novelty foods can be actually additional effortless, fresh, sustainable, animal-friendly, tasty and exiting than the food we understand at present. Edible Growth addresses current food trends, shortens donate chains and increases the eating experience.”

Since completing that initially concept, Rutzerveld has become a vocal assister of sustainable food production and works as a food createer. Since 2015, she is in addition a man at Next Nature, gave a critically acclaimed TEDx talk in Calgary in 2015 and won the Reciprocity Euregio award 2015. Just last month, the Dutch Financial Daily included her in the top 50 young talented entrepreneurs list.
And as she just argued in an interview with Dutch reporters, the already prevailing food 3D printing concept just has one realistic purpose. “It is illogical to break down food and use another machine to create it up again in layers, pretty than the traditional molds. This new method is just useful when serving the elderly who have trouble consuming food, but and so just when combined with customized additions of minerals and vitamins,” she tells RTL news. “It can save a lot of time and money if a machine takes care of this, instead of a nurse. But surely it does not have to be pushed through a syringe?”
But the bigger problem, she says, is that the current food 3D printing method destroys vitamins. To fill a 3D printing syringe, food is cooked, dried and ground up – a system in that a worthwhile portion of the vitamins and minerals will not survive, she explains. “We eat vegetables, fruit and meat for its structure, but you can’t mimic the structure of a steak, fruit or vegetables, through a 3D printing device. Surely that is not food anyadditional?,” she wonders. “It is really illogical when you ponder of it. Why initially break food down just to restore it with a machine and replace the vitamins you just destroyed?”

The question and so becomes: why put so much money in 3D printing if it does not add an extra layer of sustainability or nutrition to our food? For 3D printing, as her Edible Growth project showed, can unquestionably manufacture sustainable, healthy food on the market throughout the world. “I wanted to appear for an efficient and sustainable solution that may assist the ‘effortless’ approach,” she says of the project. And her edible ‘ecosystems’ of plants and mushrooms that grows to maturity in just five days unquestionably illustrates that. Whilst food 3D printing is already of convenience, combining 3D printing with effortless systemes such as fermentation and photosynthesis can add so much additional value, she says. “[Edible Growth] just visualized an thought: you can use food 3D printing to manufacture healthy food that does not require to be systemed after growth and contains all the nutrients and properties we require,” she argues.
That way the entire food production chain, that now cannot assist the world’s fish population, can become far additional efficient. By 3D printing your own snacks on the kitchen table, packed with vitamins, we can reduce the agricultural footprint as well. “The farmer’s classic role as grower alters to seed production”, she explains, a alter that can reduce waste and transportation costs while increasing the consumer’s awareness. Raw materials take up way less space than a fully grown product, while this informative thought actually removes preservatives of our meals.
It is a quite informative concept. Whilst food 3D printing is already just of convenience and of giving chefs and bakers a new toy to play with, it unquestionably has the future to be so much additional. Over the past two years, she has may already been working with different types of institutions to take it to the future level, but financial hurdles go on to get in the way. “It is a big step for most companies, for the reason so little research has been done of this new way to 3D print food,” she concludes. We can just hope that Rutzerveld can be given the opportunity to implement Edible Growth additional.

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