Here at The Lempert Report we have been touting the 3D printing for food opportunity since I witnessed and tasted Oreos being 3D printed at SxSW five years ago.
We’ve showcased other foods, like pizza being 3D printed and offered up the idea that 3D printing of food, in retail stores as well as home applications could be one of the biggest tools in our fight against waste.
Now it gets even more exciting.
Jin-Kyu Rhee, associate professor at Ewha Womans University in South Korea, presented his research findings at the 2018 American Society for Biochemistry and Molecular Biology annual meeting, aimed at applying 3-D technology to the creation of customized food that would fit individuals' unique nutritional needs.
"We built a platform that uses 3-D printing to create food microstructures that allow food texture and body absorption to be customized on a personal level," Rhee said in a press statement. "We think that one day, people could have cartridges that contain powdered versions of various ingredients that would be put together using 3-D printing and cooked according to the user's needs or preferences." In Rhee's research, he and his team re-created the physical properties and nanoscale texture of real food and figured out how to turn carbohydrate and protein powders into food with microstructures that can be adjusted to control texture and absorption by the body.
Take this concept, match it with the DNA results of nutritional tests from Habit or 23&me and we might be twenty steps closer to what nutraceuticals were meant to be.