WHAT IF Everyday food consumed by the masses was produced using bioink and a personal 3d printer?
- Print your celery, steak, and cereal from home.
- Groceries stores would become smaller and sell only bioink packets and downloadable recipes for your printer.
- Everyone would have their own food 3d printer. It would become a standard, like having a cooktop or oven.
- Meat from live animals and grown fruit/vegetables would become a specialty item, something akin to real Kobe beef.
- Higher quality inks produce better tasting products.
- An income divide between the wealthy who can still afford natural meat and grown fruits/vegetables and the poor who can only afford to buy low quality bioinks.
- Bioinks produced in the future because the land for farms becomes more valuable for other developments. Linked to overpopulation? Can produce more “food” using less land and resources in general.
- More “sustainable” and “environmentally friendly”
- Personalized food. Get your steak to taste just like you want it too. Or your fruit to be a bit sweeter.
- Revulsion toward 3d printed food? But is it really that different from chicken nuggets or shaped patties from mechanically separated meats? People eat McRib sandwiches, but that’s just meat that has been “restructured.” **
Printing meat using stem cells: http://www.geek.com/articles/geek-pick/a-single-3d-printed-burger-currently-costs-over-300000-to-make-20130122/
3D printing food in the next 15 years?: http://www.3ders.org/articles/20121120-3d-printing-food-at-home-in-15-years.html
3D printed foods now (chocolates, masa dough, cookie dough, noodle dough etc.): http://money.cnn.com/2011/01/24/technology/3D_food_printer/index.htm
Company Modern Meadows attempting to create 3d printed meat using bioprinter: http://www.bbc.co.uk/news/technology-20972018