Once an unknown entity, 3D printing is quickly becoming the most talked about thing in the industry. With many companies exploring the next thing to print, a lot of discussion has surfaced surrounding the potentially revolutionary capabilities of 3D printing. With some claiming it could transform the way food is accessed and created in the future, to those who believe its application is limited, there is no dispute that the technology is raising questions about the who, what, where, when and why of food production.
Since covering the creation of 3D printed fruit and Hershey’s 3D printed chocolate exhibit, we’ve been really interested in following the topics of discussion, on our social media channels, about these developments.
In July, Brenna Sniderman, senior manager at Deloitte, and FoodBev Network LinkedIn member shared a really interesting article about her stance on 3D printing on LinkedIn, which we then covered as part of this series.
We’ve also taken a look back at the best developments in 3D printing; take a look at these two companies working to revolutionise the sector.
Italian food company Barilla and The Netherlands Organisation for Applied Scientific Research have collaborated on the development of a prototype 3D pasta printer
UK firm has beaten competitors to the development of the first 3D food printer to reach consumer retail, and has plans to roll the concept to retail
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