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the challenge as it related to a course on artiicial food enhancers they were
enrolled in.
Dan and his team of hotel school students set about systematically combin-
ing base food ingredients in as many combinations as they could. They printed
different combinations of lavorings, colors, artiicial ibers, nutritional supple-
ments, and texturing agents. They blended in various amounts of different gels
and gums. Like the Oompa Loompas in Willy Wonka's Chocolate Factory, stu-
dents ran food printing experiments day and night. Every day Dan would present
to me new types of synthetic foodstuffs that resembled milk but were formed in
the shape of a soft cube, or mushrooms that were brown but tasted like bananas.
The project turned out to be a resounding success from the perspective of
food engineering. However, it was an equally resounding lop as a culinary
technique. The printed synthetic foods were edible and didn't even taste that
bad. However, they were just too weird. Nobody, not even the team of students
who took part in the project, wanted to eat them, much less order them in a
restaurant or buy them from a grocery store.
3D printed cornbread in the shape of an
octopus
Dan's food engineering project proved that food manufacturing is both
an art and a science. Consumers are unpredictable in their acceptance of
commercial synthetic food. The key is that a synthetic food be recognizable.
Candy that's strawberry lavored must be red. Artiicial chicken meat made
of synthetic protein must look like chicken, feel like chicken and taste like
chicken. When 3D printed synthetic food products eventually appear in the
culinary marketplace, they will need to look like a nice plate of sushi rolls or
a baked duck.
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