Comments

You must log in or register to comment.

TurretLauncher OP t1_jd76zsf wrote

> Engineers at Columbia University unveiled this world's first [3D-printed cheesecake] Tuesday, made by the technology meticulously layering seven edible inks to form a triangular shape.
>
> The team has not shared how the cheesecake tastes, only that it is vegan, but notes the experiment is to demonstrate how 3D printing will upheave the food assembly industry.
>
> The authors note that the precision printing of multi-layered food items could produce more customizable foods, improve food safety and enable users to control the nutrient content of meals more easily - and in less time.

25

Any-Koala-Will-Do t1_jd77kz9 wrote

omfg as if this is in any way easier or more tasty than baking an actual cake /edit: Why do engineers have nothing else to do?

7

FuturologyBot t1_jd79wtg wrote

The following submission statement was provided by /u/TurretLauncher:

> Engineers at Columbia University unveiled this world's first [3D-printed cheesecake] Tuesday, made by the technology meticulously layering seven edible inks to form a triangular shape.
>
> The team has not shared how the cheesecake tastes, only that it is vegan, but notes the experiment is to demonstrate how 3D printing will upheave the food assembly industry.
>
> The authors note that the precision printing of multi-layered food items could produce more customizable foods, improve food safety and enable users to control the nutrient content of meals more easily - and in less time.

Please reply to OP's comment here: https://old.reddit.com/r/Futurology/comments/11ye4vk/have_your_cake_and_print_it_the_3d_culinary/jd76zsf/

1

IGC-Omega t1_jd7no1a wrote

This will be so awesome I only recently got a "fancy" airfryer toaster oven. It blows away my old airfryer. It cooks everything super quick and it taste great who would've thought adding a little air would make such a difference. Why are airfryers a new thing isn't it just an oven that blows air I must be missing something.

I think in a few years people will have airfryers like we have microwaves.

10

JefferyTheQuaxly t1_jd7p5g4 wrote

it baffles me at how the concept of 3d printed food would even work.

1

tomwesley4644 t1_jd7rmqz wrote

This is such a neat thing to look forward to. I’m imagining a whole kitchen utility that prints an assortment of desserts

11

AsIfIKnowWhatImDoin t1_jd7sdzt wrote

You can get creative, for sure, but maintaining flavor and moistness will take some time. Even then--why 3D print a cake?

0

wrongwestern t1_jd7v1t5 wrote

“Print Your Cake and Eat It Too” is the better title though, right?

83

Mmm_bloodfarts t1_jd7yhaw wrote

Cleaning that thing should be a piece of cake, wake me up when self cleaning ones become a thing

6

WokkitUp t1_jd83wk9 wrote

This cake tastes like cement! But is it affordable and sustainable for future generations? Your answers will be questioned on this episode of "Cake Foreman"!

1

Kytyngurl2 t1_jd84554 wrote

Just give me one that can make dim sum, I’m not too greedy

1

thegoodfight24 t1_jd86r0s wrote

Can I print the cancer pills I’ll need after eating printer food?

−1

astral_crow t1_jd879xi wrote

I hate this saying. Why would anyone get a cake without the intention of eating it? If I have a cake of course I want to eat it to.

2

cjeam t1_jd88pxk wrote

Replying to Some-Ad9778 (#2,304,022)

It’s cake, which is processed, and cheese, which is also already processed, the fact it’s vegan makes no difference at all except being more ethical and environmentally friendly.

6

Fryceratops t1_jd8dcm2 wrote

Replying to cjeam (#2,304,877)

Cheese by definition is not vegan just like milk isn't vegan. We really need to get aggressive with food labelling in this regard.

There's nothing wrong with a vegan diet but there is something wrong with misrepresenting what things are. Cheese is a dairy product. Plant milk is just juice under a different name.

−4

Fryceratops t1_jd8kc2h wrote

Replying to cjeam (#2,304,975)

That's not an arbitrary claim. Historically cheese is dairy as is milk. It is more arbitrary to claim that non-dairy cheese or milks exist given that historically "milk" and "cheese" have always been dairy. They are different substances chemically speaking.

−2

banisheduser t1_jd9091l wrote

How does this work?

Is it like a very tiny factory and the arm just moves around to make a slice of cake?

2

Faelysis t1_jd91feg wrote

>The team has not shared how the cheesecake tastes

The most wanted question is still unanswered in the end.

0

reflect-the-sun t1_jd99hb5 wrote

Replying to wrongwestern (#2,303,459)

Has anyone thought this through?

It's the worst idea I've heard since solar roads.

Think about loading the machine with ingredients and how that might work... for each layer (including icing) you'll need different incredient inputs and mixers and perhaps printing heads or methods.

For example, flour, eggs, butter and sugar into one section with an inbuilt mixer. The second input could contain jam and perhaps fresh cream (which will also require an in-built whipper) in the last. To avoid mixing them in the printing pipes/lines you'll have to apply them with separate printer heads.

There will likely be excessive waste and it'll be a bitch to clean.

The only possible shortcut is to sell pre-processed ingredients and then it's just going to taste like ass.

7

CaptainPunch374 t1_jd9p4xe wrote

TIL food has been 2D my entire life.

Ffs. Use words better.

1

ArguesWithWombats t1_jda0s6e wrote

Replying to Fryceratops (#2,305,470)

Hi! Here, have a historical manuscript from the 1300s containing a recipe for almond milk. And here is a pair of historical food recipe blog posts describing how and why it was popular and common and mentions that it appears frequently in all the recipe books of the time.

Biochemically speaking, modern pasteurised homogenised bovine milk is basically fatty protein juice, barely digestible(＊) by most adults, isn’t magical, and doesn’t particularly qualify for privileged status over other milks. It just happens to be what we’re used to.

＊(65%–68% of human adults (and most adult mammals) downregulate the production of intestinal lactase after weaning)

Culinary ingredients usually have the common names they do because of the culinary roles they fill. Tomatos and eggplants are culinary vegetables not fruits, eggplants are not eggs, and almond milk is culinary milk. It’s easier if we don’t overthink these things.

1

Fryceratops t1_jda6aqu wrote

Replying to ArguesWithWombats (#2,309,640)

And yet they don't call it milk. At least I can't see where they call it milk. Perhaps my six years of Latin are failing me but I don't see any variant of "lac" there.

Animal milks are very different from plant "milk". There are a ton of chemical distinctions between them but the most obvious is animal milk has very different fats and proteins. Suggesting that plant milk is the same is ascientific.

Your argument amounts to "plant milk is milk because I say so". Mine is that historically milk is an animal product and cheese comes from it. Vegan alternatives aren't the sane and frankly in the case of a "cheesecake" they bear so very little resemblance to the real thing that it is odd to even use the term.

1

Manofalltrade t1_jda9dsa wrote

While it looks wonderfully unappetizing, what does it add (haha) to the culinary arts? Cake icing and chocolate art seem most functionality applicable but takes the craft out of it. Maybe some novelty treat for the fad clout.

1

BrettDOkc t1_jdatqe8 wrote

So, we aren't as far off from the Star Trek replicator as I thought.

1

ayammasakkicapsedap t1_jdb6xtl wrote

I think food 3d printer should be used to make novel food or other type of food. Yes, I also realized it is a"printer", but I think in this case, the new food should only replicate the taste (hence, "printing" the taste), but not the shape of an existing food.

2

ArguesWithWombats t1_jdbacbn wrote

Replying to Fryceratops (#2,310,057)

Your six years of Latin are failing you, because I’m afraid it’s in Old French. But check out 1.recto line 201 for a reference to lait d’amandes in the oldest surviving copy: https://i.imgur.com/lc6gf62.jpg However the almond milk recipe itself is in one of the other three surviving copies, the newer one held by the Vatican: https://i.imgur.com/64aYmhX.jpg There is this and other historical evidence that milk has definitely not “always been dairy”, which was your position, and I object to.

Of course animal milks are different from plant milks. I did not say otherwise. Nor was I even comparing them to plant milks. If you read what was actually written, I was arguing that there really isn’t anything special in the composition of modern cow milk that isn’t in the rest of our diet, and that therefore I don’t feel it really should have any privileged linguistic claim to ‘milk’ on the basis of chemical composition, any more than goat milk or coconut milk or platypus milk.

My argument definitely isn’t “because I say so”. My position is firstly that you are incorrect regarding historical usage, therefore plant milk is milk because its a common culinary usage; and secondly that descriptivism>prescriptivism and therefore we should just let people call things by whatever convenient terms that they want to use, whether or not they are technically scientifically correct.

3

DisturbedNeo t1_jdby9cm wrote

Replying to crawling-alreadygirl (#2,303,959)

In recent years, humanity managed to develop a tractor beam that can move around objects at the millimetre scale with beams of light.

Before that, we naturally had beams that could move things at the atomic scale. With the right configuration of lasers, power, and control software, I imagine it would be technically possible to use this technology to construct something atom by atom, though it would be painstakingly slow.

So we do have replicator technology. It’d just take years to produce a single tea, earl grey, hot right now, rather than seconds. Not exactly practical, but still interesting nonetheless.

3

dgj212 t1_jdfabbz wrote

huh, on one hand I think this is extremely cool, I've actually thought about doing this, but on the other hand, this might actually worsen food safety and create more deceptive commodity that ends up on the market.

For example, creating a crab roll or something crab in it. The filament will taste like crab, the packaging will say it's crab, the filament will even look like crab would if it were processed, and the stuff inside will be organic, but instead of crab, it's made from bugs that have the same flavor profile as crab. Yes bugs are eaten in different cultures and are more carbon zero than live stock, but the point is that i could see bad actors doing this.

Another thing I could see going wrong is that this companies could do what they are already doing, add additives that are addicting to the food, encouraging an unhealthy life style. Not to mention drug dealers could start lacing these so that their clients/prey would be both fed and keep coming back for more. Which would put more emphasis on going organic...god I really hope grocery stores don't use that as an excuse to make organic food even more expensive.

On the bright side, if people want to go vegan, this would be a good gate way to do so.

1