Ajit Karn
According to reports that researchers at Columbia University in New York have successfully 3D-printed a delectable cheesecake, taking 3D printing technology to an entirely new level. The team produced a vegan cheesecake with seven ingredients that was assembled and prepared by a 3D-printing machine in under 30 minutes. The research was published in the journal NPJ Science of Food on Tuesday.
Notably, 3D-printed food has been a reality for nearly two decades, but it has been limited to a few unprocessed ingredients that result in unappetizing dishes.
All the components for the 3D-printed peanut butter-banana cheesecake had to be transformed into paste-like substances. Graham crackers serve as the cake’s framework, while peanut butter, Nutella, cherry drizzle, banana purée, strawberry jelly, and whipped cream make up the cake’s layers. According to report, all seven ingredients were loaded into the 3D printer and then produced out in layers in the form of a slice of cheesecake.
Our @MechCU researchers @blutinger and @hodlipson worked with @CooperNutrition to explore the benefits and drawbacks of 3D-printed food technology and the future landscape of our kitchens. https://t.co/RykD3ef6HL @ColumbiaScience @Columbia pic.twitter.com/HxdoI4yfBh
— Columbia Engineering (@CUSEAS) March 21, 2023
Seven attempts were required before the system produced the ultimate cheesecake. The team has not disclosed the flavor of the cheesecake, only that it is vegan.
Because 3D food printing is still in its infancy, it requires an ecosystem of supporting industries, such as food cartridge manufacturers, downloadable recipe files, and a platform for creating and sharing these recipes, according to the study’s lead author, Jonathan Blutinger. Its adaptability makes it particularly useful for the plant-based meat market, where texture and flavor must be precisely replicated to resemble real meats.
”The cheesecake is the finest item we can currently demonstrate, but the printer is capable of much more. We are able to print meat, poultry, vegetables, and dairy. Everything that can be transformed into a substance, liquid, or powder,” Mr. Blutinger explained to The Guardian.
Once mastered, scientists anticipate that 3D printing will replace conventional cookery, allowing food to be tailored to the nutritional requirements of children, athletes, and people with dietary restrictions.
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”Printing food has additional benefits, and with an increased emphasis on food safety in the wake of COVID-19, food prepared with less human handling may reduce the risk of contaminated illness and disease transmission,” according to the study. According to researchers, 3D-printed food could also have a longer expiration life and reduce food waste.
‘3D food printing will continue to produce processed foods, but the silver lining may be improved control and customization of personalized nutrition for some individuals. By replicating the shapes of actual foods with the pureed texture foods that these patients require, it may also be useful for making food more enticing to those with swallowing disorders,” said Christen Cooper of Pace University, who also contributed to the new paper.
