The French Culinary Institute in Manhattan is experimenting with a 3D Food Printer. You load up anything soft, like melted chocolate or icing, and it will print it in artistically perfect patterns. Jeff Lipton, a mechanical engineering post-grad, is leading the project.
The idea came out of Cornell's Fab@Home venture, where they started experimenting with food fabrication back in 2007. Chef David Arnold, has been testing out the technology since 2009. "One of the main things I hope this machine will let us do is create new textures that we couldn't get otherwise," he says.
Cup cakes anyone?
Essential Dynamics, is working on a version that can be sold to the first wave potential customers: pastry chefs and tech early adopters.
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