Everyone’s favorite go-to party dip is now a 3D printing medium thanks to our friends at3DigitalCooks (3DC), who recently introduced us to 3D printing with bananas. 3DC is a website that provides the latest news in digital gastronomy. Continue reading “3D Printing with Hummus – New Extrusion Process and Basic Culinary Know-How”
Have you pictured yourself covered in yummy just-melting real butter and maple syrup recently? Get the fork and knife poised, because if you 3D print your batter — and your images — just right, that could be in your epicurean future. Continue reading “3D Printing in the Kitchen: Pancakes Featuring Your Own Face”
Maitre Chocolatier is born or made? If you want to succeed in the art of pastry, then everyone can be made: you just need to have the right tools and equipment. One of these is our 3Drag printer, that modified with a real pastry bag for precision work or a heated syringe is suitable for plotting lettering and lines using any type of chocolate. Continue reading “3Drag is now printing with Chocolate! (VIDEO)”
International pasta manufacturer Barilla surprised everyone by announcing they had been working at a “pasta 3D printer” for over two years, in collaboration with top Dutch technological university TNO. Continue reading “Are You Ready to Eat Pasta that Looks Like You?”
Cake and chocolate extruder – the simplest device to decorate your cakes, create 3-dimensional ornamental patterns or full 3d physical models made of food. Exchangeable toolhead allows to print with food mass, for example pastry, chocolate or marmalade. Using this tool you can create signs on cakes or create your own food design. Continue reading “Zmorphs Cake And Chocolate Extruder”
The newest store of Albert Heijn has a scoop: customers can now decorate a cake with a self-made text or drawing, which is directly 3D printed on their cake by a ByFlow printer. It is the first time that 3D-printing of food is used in a supermarket. Continue reading “First 3D Food Printer In Dutch Supermarket Albert Heijn”
If the National Restaurant Association is right — theirtrack record is spotty — you can expect to be eating more arcane cuts of pork and breeds of salmon this year, along with more plant-based entrées and quick-serve pasta. Those are the highlights of the organization’s recently released annual forecast. Continue reading “Why Entrepreneurs Are Betting On These 10 Emerging Food Trends”
Three-dimensional printing could be a tool in a whole new realm of food preparation and presentation, and The Culinary Institute of America is working to be part of that process. Continue reading “3D printing could be ‘game changer’ for foodservice”