What’s trending? LinkedIn’s conversation on 3D printing

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 we access and create food 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, Hershey’s 3D printed chocolate exhibit and 3D printed pasta – we’ve been really interested in following the topics of discussion, on our social media channels, about these developments.

This week, on our LinkedIn group, member Brenna Sniderman, senior manager at Deloitte, shared a really interesting article about her stance on 3d printing.

3D printing can make a reality structures and combinations never before thought possible for food

Exploring the complex food structures that can now be printed,  the article goes on the explore how  3d printing can change and revolutionize not only the food industry, but also the sports industry, the military and potentially even the health sector.

Individuals or populations with highly specific nutritional needs – say, athletes or hospitalised patients – can 3D print foods that precisely match their health profiles.

Take a look and join the discussion on our FoodBev Network LinkedIn group.

So is 3D printing revolutionising the food industry?

What are the applications of 3D printing in the future?

Everyone will have a 3D printer in their kitchen by 2050 – do you agree?