3D Printing Cuisine

Have covered some of the work by Hershey.   But the technology is still slow and in prototype.  Printers are still uncommon in the home:

" ... But there are signs of progress. Debrauwer says that his researchers have been playing with parameters such as the amount of air trapped in the food, the density of the food and the amount and length of fibre it contains to modify the texture. And Roovers says that he has had good experiences in printing cheese and strained yoghurt, which he praises for its firmness.

In the meantime, 3D-printing aficionados are already trading recipes on the Internet. Some are experimenting with unusual ingredients. Debrauwer says that his lab mates once gave him a wafer printed with protein harvested from ground-up insects. “It tasted quite good.” ... "