I just came across this intriguing piece today. It seems that a 2014 experimental design project Edible Growth, had created a 3D-printed edible morsel using a combination of technical and natural processes.
Image credit: http://laughingsquid.com/designer-produces-a-3d-printed-edible-morsel-using-both-technical-and-natural-processes/
The chunk is grown inside a 3D-printed edible structure, with plants and fungi sprouting out after about five days. The rapid-manufactured nature of the food limits environmental impact by shortening the food chain and limiting land and energy use.
The food is nutritious because it is grown from natural ingredients using natural processes including photosynthesis and fermentation. And since it is intended for immediate consumption, no preservatives are needed.
According to designer Chloé Rutzerveld, it will take 8 to 10 years of additional technological development before a 3D-printed food product like hers will be on the market.
Rutzerveld developed the project in collaboration with Eindhoven University of Technology and TNO. Isn’t this cool?
Malaysian squash queen, Nicol David, continued her blistering form on Monday by moving into the last four of the 2015 Windy City Open. David overcame England's Alison Water in straight sets 12-10, 12-10, 11-6 in 39 minutes.
Another Malaysian entry in the quarter-finals, Low Wee Wern, suffered a 11-9, 6-11, 3-11, 9-11 defeat to world No.2, Egypt’s Raneem El Welily.
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