NASA Helps 3D Printing Expand Into The Culinary World
Contractor's concept is hardly unique as other engineering research has suggested the possibility of printing certain types of food, particularly homogenous materials like chocolate.
However, the new design aims to simplify the process of making food by cutting down the inputs to nothing more than a combination of different powders that could be mixed with water and oil to produce a meal layer by layer.
... Since the materials could be just about anything, the top layer might be a more easily produced food than actual cheese.
...The big advantage to this approach is that it allows users to maximize the nutrition from any given meal and minimize waste. Because the food is stored as a simple dehydrated powder, any given component would boast a shelf life of as long as 30 years.
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