3D printer that turns nano-cellulose into nutritious meals could be part of your kitchen in 5 years
Two researchers affiliated with Hebrew University of Jerusalem believe they are close to perfecting hamburgers that are made from a natural, edible, calorie-free fiber using 3-D printers.
If it sounds like something out of “Star Trek,” you wouldn’t be far off. This is anything but science fiction, though.
So far, Oded Shoseyov and Ido Braslavsky, professors at the Robert H. Smith Faculty of Agriculture, Food and Environment, working in coordination with the university’s Yissum Research Development Company, have been able to manufacture the dough for the burger buns. And, in a presentation at a 3-D printing technology conference, they said they’re still about five years away from making the fries to go with the meal.
This is how their technology works: Imagine an espresso machine for whole meals. The technology relies on two basic elements: cartridges containing the meal’s ingredients—in powder or solution form—and hardware that applies heat and shapes the matter. The cartridges contain crystalline nano-cellulose as a core element, along with proteins, carbohydrates, fat, antioxidants and vitamins. Following individualized specs provided by the consumer on a 3D printer, the technology applies localized heat and shapes the raw material through infrared lasers.
Nano-cellulose, which is created through extraction from cellulose, replaces starch as the binding agent for the food without adding calories to the finished meal. Using highly technical specifications loaded into the 3-D printer, the finished product should taste exactly like the real deal. And, with the technology, there’s no longer any need for preservatives.
The scientists said they intend for a number of applications for 3-D printed meals, such as providing entrees that avoid food allergies, and as sources of food for areas ravaged by famine.
MTCHT
ICT
TECHNOLOGICAL INNOVATIONS
POST
ABOUT US
NEWS
INTERESTING
INTERVIEW
ANALYSIS
ONLAIN LESSONS
