In 2011, graduate students Kyle and Liz von Hasseln were using an old Z310 gypsum 3D printer to create architectural models in their home in Los Angeles. Then inspiration struck: They realized the same 3D-printing technology could be applied to food, and could be used to build confections with structures that had never been possible before. The von Hasselns eventually developed and patented a method for printing complex edible objects. In 2012, they founded the Sugar Lab and began to partner with prominent chefs all over the world. Sugar Lab is a boutique startup that is just beginning to investigate the vast and wild possibilities of 3D-printed foods. Many others are exploring this area as well: high-end chefs, companies trying to replace meat and fish with printed alternatives, and-perhaps most excitingly- a vast community of home DIY types who are taking food where it has never gone before. Access to printers (through public libraries, makerspaces, or purchase for as low as $100) has substantially lowered the barrier to entry into this world. Additionally, online communities such as Thingiverse, Cults, MyMiniFactory, and many more provide open-access resources for printable files and printing best practices that give valuable guidance for novices. Thingiverse alone now hosts more than two million files.
展开▼
