This vegan cheesecake was 3D printed by Columbia researchers.
Source: https://www.ecowatch.com/3d-printed-vegan-cheesecake.html
Author: Paige Bennett
The study, published in the journal npj Science of Food, involved printing a layered cheesecake from edible food inks. The researchers tested multiple cheesecake designs using seven ingredients: peanut butter, strawberry jam, Nutella, cherry drizzle, banana puree, frosting and graham crackers.
The most successful cheesecake test featured a graham cracker foundation for every layer of the cheesecake, and soft-but-sturdy peanut butter and Nutella were best for the supporting layers. Softer ingredients, like banana puree and strawberry jam, worked best nestled into those supporting layers.
“Because 3D food printing is still a nascent technology, it needs an ecosystem of supporting industries such as food cartridge manufacturers, downloadable recipe files, and an environment in which to create and share these recipes,” said Jonathan Blutinger, lead author of the study. “Its customizability makes it particularly practical for the plant-based meat market, where texture and flavor need to be carefully formulated to mimic real meats.”