A tantalizing look into a future was presented by a recent article in the South China Morning Post entitled "Diners of the future will feast on 3D printed food and 'bespoke' cuisine". The article highlights the convergence of technology and food by creating a pop up experience entirely done by 3D printing, entirely meaning the cutlery, crockery, lights, chairs and food all came out of a printer, while the food is printed live in front of diners.
"A focus on nutrition is what most food experts see as one of the defining dining trends of the future. Dobrzensky even speaks of a time when every home will have a 3D printer, controlled via your phone: send it instructions so that dinner is on the table as you walk through the door, your meal containing the optimal balance of minerals, vitamins and protein based on the chemical analysis undertaken by your toilet that morning.
Tailoring what you eat to what you are has already begun. The present trend of “free from” – gluten free, lactose free, carb fee, and so on – is in its infancy. With personal health big data, and your own genetic information, now easily accessible, those with heart disease in the family, for example, can eat to minimise risk."
The article also highlights using a basic nutritional paste to feed into the printers. This plant based paste contains significant amounts of nutrients as needed and represents the ultimate "supplement" rather than pills or contemporary methods. We believe our Urbafresh line of foods represents another step above this idea as we are optimizing nutrition in micro plant forms to increase nutritional density.
Alan Yoshioka is chief tinkerer at Urbafresh, this blog will reflect current topics, products and experiments being studied.
Positive Health Wellness