Only recently it was possible to eliminate some of these shortcomings. In addition, there has been a clear realization that 3D printing will not solve all problems. “I may sound like an enthusiastic kid, and I’m really enthusiastic,” says Haig. But I am extremely realistic about what can and cannot be done. And it is impossible to use additive manufacturing for everything.” Foodtech: waste ruction Ten years ago, one of the controversial topics was the idea of 3D printing food. It was assum that in the future it would be possible to have a freshly print croissant for breakfast. Or to put some dough in a machine, press a few buttons and get homemade ravioli.
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New products will also solve one of the main problems of our time the fact. That a third of the food produc in the world (which is about 1.3 billion tons) is wast. It was this statistic that l 26-year-old Elzelinde van Dolewerd, a graduate of Phone Number List Eindhoven. University of Technology in the Netherlands, to the field of industrial design. She began experimenting with bread, fruits and vegetables. The most perishable foods, to see if dehydration and reshaping could give them a second life.
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The result was a project that was spent in the test kitchen of the Alchemist restaurant in. Copenhagen for 6 months in 2021. As part of her work at Alchemist, van. Doleeverd design a beet and carrot “tartlet” serv on 3D-print petals made from BRB Directory chitosan, a sugar deriv from. The outer shell of shellfish, and decorat with ible flowers. The dish looks impressive, but it has not yet been add to the menu because it is difficult to prepare just before ordering. Currently, the researcher works in the food laboratory of the De Nieu.