Rutzerveld Chloe loves to eat healthy. When she saw the success of 3D printers in modern times, it seemed logical to her to use them for creating more balanced and good food for health. She had the bright idea to print a structure made of layers of dough, in which seeds and spores were planted. After a few days a surprising small dish is prepared. We tell you more about this culinary and ecological innovation.
An innovative culinary concept:
Chloe Rutzerveld is a Dutch designer who had been approached by a research organization to develop a culinary project using 3D printing. She was “very skeptical about printed food” because “at this stage, companies only have managed to make the printed sugar, printed chocolate and other sweets that are not very healthy.” So she wanted to change that, by creating a real, balanced and organic food. For her, “the products that are made [today] can not be called ” food ” as they have no [nutritional] value.”
She created a structure consisting of perforated layers of dough containing seeds, spores and yeast. After printing, we must simply wait until the seeds sprout. Once the mushrooms and other herbs grow out, fine food is ready to be tasted. The entire structure is edible.
She has managed to create a self-growing healthy snack that contains all the nutrients the body needs. Of course, we all have specific tastes or different nutritional needs. According to Chloe, once her creation is in the market, different and varied dishes will be offered for everyone’s liking. Her project involves creating an edible ecosystem with living organisms on a 3D printed base structure, which evolves into a unique dish gradually.”
The advantages of such a food production:
In addition, the project aims to make the food more ecological and economical. Indeed, there are many of the benefits of such technology. Do you know, for example, how many miles food travels before arriving in your supermarket? Nearly 2,000 kilometers. This increases the transportation cost as well as environmental pollution. Thus, the use of 3D printing in a shop or even at home, would eliminate CO2 emissions from transport. In addition to that, the removal of packaging material will allow us to avoid additional waste.
In addition, frozen food is currently kept in special conditions. Chloe’s project does not pose such problems as printed food will always taste fresh. Of course, pesticides and other chemical products would not be required to be used as herbs and mushrooms are grown on the structure itself.
A video where Chloe Rutzerveld explains her concept:
[vimeo]https://vimeo.com/120164406[/vimeo]
Making your own organic food: what a great idea! We congratulate Chloe for her initiative and we hope this will inspire others. Who knows, maybe one day we would be just printing our lunch and dinner meals. Pending the development of this ambitious project, we invite you to discover 3D pizza printed pizza to feed the astronauts in space. Would you like to taste this amazing creation?