3D Printed Eel Could Cost Less At Scale

January 6, 2024 by Kristina Panos 38 Comments

Be it a matter of cost, principle, or just plain being landlocked, the idea of 3D printed vegan eel over the real deal is quite an attractive development. An Israeli company called Steakholder Foods has introduced this very thing — something they claim is the world’s first plant-based, printed eel.

One thing to note about eel is that they are quite intricately textured, a problem which seems tailored for 3D printing. The company say they achieve similarity through precise layering and “a unique combination of materials”, which are proprietary. Although the current product is based solely on plant materials, the plan is to incorporate eel cells in the future. Right now, the company is looking to collaborate by providing printers and ink so that participants can create short-term revenue.

While it’s unclear whether the eel is printed and then cooked, or print-cooked like this chicken, it sure looks tasty. Would you eat printed food? Have you done so already? Let us know in the comments.

Discussing The Tastier Side Of Desktop 3D Printing

July 12, 2023 by Tom Nardi 20 Comments

Not long after the first desktop 3D printers were created, folks started wondering what other materials they could extrude. After all, plastic is only good for so much, and there’s plenty of other interesting types of goop that lend themselves to systematic squirting. Clay, cement, wax, solder, even biological material. The possibilities are vast, and even today, we’re still exploring new ways to utilize additive manufacturing.

But while most of the research has centered on the practical, there’s also been interest in the tastier applications of 3D printing. Being able to print edible materials offers some fascinating culinary possibilities, from producing realistic marbling in artificial steaks to creating dodecahedron candies with bespoke fillings. Unfortunately for us, the few food-safe printers that have actually hit the market haven’t exactly been intended for the DIY crowd.

That is, until now. After nearly a decade in development, Ellie Weinstein’s Cocoa Press chocolate 3D printer kit is expected to start shipping before the end of the year. Derived from the Voron 0.1 design, the kit is meant to help those with existing 3D printing experience expand their repertoire beyond plastics and into something a bit sweeter.

So who better to host our recent 3D Printing Food Hack Chat? Ellie took the time to answer questions not just about the Cocoa Press itself, but the wider world of printing edible materials. While primarily designed for printing chocolate, with some tweaks, the hardware is capable of extruding other substances such as icing or peanut butter. It’s just a matter of getting the printers in the hands of hackers and makers, and seeing what they’ve got an appetite for.

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Columbia Decides 3D Printed Food Tastes Like Chicken

September 26, 2021 by Al Williams 12 Comments

Researchers at Columbia have used multi-wavelength lasers to cook 3D-printed chicken. Apparently, it tastes like chicken. We were not overly surprised that 3D printed chicken protein cooked up to taste like chicken, but, then again, you have to do the science.

While additive manufacturing is the latest buzzword for all kinds of manufacturing, there’s also been a variety of attempts to 3D print food. We’ve seen pizza printers and fake steak printers, too. It makes sense that you don’t want to print raw food — the finished product needs to be cooked. You can see several videos about the process, below.

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Making Printed Food More Palatable For Those Who Need It

February 13, 2021 by Kristina Panos 18 Comments

Most foods when pureed become pretty unappetizing to look at. For that reason, patients who have trouble swallowing are often given pureed food that’s been molded into fun shapes to make it more appealing. The problem with molding food is that it’s labor-intensive, time-consuming, and the resulting edible toys require a lot of storage space.

When 3D printing came along, it was poised to solve the problem, but in the quest to make foods printable, they became even worse. Printable food paste typically starts with dehydrated and/or freeze-dried vegetables, and then hydrocolloids like xanthan gum and locust bean gum are added so the paste holds together after extrusion. Unfortunately, these additives are a big step backward; they change the texture for the worse, and make the food smell and taste bad, too.

The solution is one of those things that sounds obvious in hindsight: some researchers in Singapore tried using fresh and frozen foods instead of freeze-dried, and figured out the minimum amount of hydrocolloids they could get away with for a given food. In their research they categorized all the feasible foods this way. Some vegetables like garden peas which have higher starch and lower water percentages don’t need any hydrocolloids to be printable. As the starch level falls and water rises, more hydrocolloids are needed. So carrots can get away with using just one type of hydrocolloid, while things like bok choy need two types to print effectively. Even so, results of the study show that fresh vegetable printing calls for far less than their powdered counterparts to the extent that it no longer affects the taste of the end product.

The researchers envision a future where every hospital and elder care facility has a food printer to churn out carrot boats and spinach skylines on demand. We think this tasty development is totally awesome — it’s just too bad the carrot boats don’t look more like Benchy.

In the mood for printed food? Our own [Tom Nardi] sampled the menu of additive edibles a while back.

Thanks for the tantalizing tip, [Qes]!

Hackaday Podcast 017: Are Cheap Microcontrollers Worth It? Android On Your Bike. Plus Food Printers And Coffee Bots

May 3, 2019 by Mike Szczys 5 Comments

Join Editors Mike Szczys and Elliot Williams as they recount a week of fascinating hacks. We take a good look at the PMS150C, a microcontroller that literally costs pennies but can only be flashed once. SNES emulators have a new trick up their sleeves to make low-def a lot less low, and you retro enthusiasts will either hate or love the NES zapper chandelier. Elliot’s enamored by a bike computer running Android core, and both Mike and Elliot delve into the food hacking scene, be it meat, chocolate, coffee, or of course frosting!

Take a look at the links below if you want to follow along, and as always, tell us what you think about this episode in the comments!

Direct download (60 MB or so.)

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3D Printing Gets Cheesy

March 9, 2017 by Al Williams 30 Comments

Has it ever crossed your mind that everything you see for sale–no matter how mundane–is someone’s life passion? Or, at least, their work passion. Somewhere as we speak two or three people are in a room trying to figure out how to make a whoopie cushion for two cents less than before. Someone is touting the virtues of the newest design in egg cartons. The guys that make the tube that carries your money to the bank teller at the drive through window? They exist, too.

It is natural for us to think about improving 3D printers but most of us print plastic. We might wish we could print metal. But researchers in a few places are printing cheese. We didn’t say hackers with the muchies, we said researchers. There’s a colorful slide show from the University College Cork in Ireland, for example. They printed cheese at two different speeds and used a laser scanning microscope and a rheometer to analyze the results. We’ve seen rheometers in plastic factories, but never in the kitchen. Meanwhile on the hacker front, apparently spray cheese cans work as an easy cold extruder (see video below).

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