Abstract
Food technologies have been at the forefront of innovation in food industry for centuries; some of the most recent have a strong potential for disrupting production patterns, according to the claims of their advocates. Additive manufacturing technologies and specifically 3D food printing bare currently in their infant steps but promise to deliver a much expected disruption for production because it enables a shift from rooted patterns in which innovation is foundational. In this chapter we investigate 3D food printing among the many innovations available to assess such claims against post-fordist production patterns. The very nature of production, though, specifically for the commodities involved in such technologies, does not allow for such claims to be made.
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Notes
- 1.
“Controlled fusion” is the mode where photocurable liquids have their surface layers fused by either heat or light sources in different rounds with unfused materials discarded after construction. “Controlled Disposition” mimics inkjet-type printing processes by utilizing either extrusion nozzles or inject-type print heads with the aim of extruding a constant flow of material to structure solid shapes by extracting layer upon layer. Different streams can also be mixed and fortify structure formations. Furthermore, coloring and binders can be also printed upon powder layers and deposited uninterruptedly. “Controlled cutting with Lamination” refers to the process of creating sheets of basic materials in specific shapes that result in layers stacked together with bonding materials. All additive manufacturing technologies can be combined in any way (Wegrzyn et al. 2012).
- 2.
The entire spectrum of technologies encompasses so far inkjet 3D printing, powder bed printing, stereolithography, selective laser sintering, direct metal laser sintering, electron beam melting, fused deposition modeling and laminated object manufacturing (Wegrzyn et al. 2012).
- 3.
Food processing innovations like food printing by using natural components of ecological value like these, can improve profit margins per hectare whilst supplement the absorbency and sustainability of future food (Sun et al. 2015). Insects hold a significant role in supporting waste bio-degradation and plant reproduction. Insects carry traits of sustainable and easy cultivation while being abundant in protein and fat contents. The amounts of unsaturated omega 3 and fatty acids further surpass those found in fish and animals (FAO 2013). The cultivation deterrents are significantly far less than those of other practices and insect conversion rates can reach heights of weight-to- feed ratios 1–2 with cultivation carrying potential to flourish in both organic and conventional substrates. Also, entomophagy can lead to reduced ammonia and greenhouse emissions whilst remaining fruitful in cases of land constraints. Research has also shown an incompatibility of human hosts with zoonotic infections (FAO 2013). Consumption can, therefore, be potentially easier to implement in parts of the world where control mechanisms, hygiene, and the knowledge behind remain still constricted.
- 4.
Meat from bovines or livestock are not the only one kind of tissues which interest the industry; apparently Singapore-based company Shiok Meats will be hosting a tasting of dumplings made with its cell-based shrimp in March 2019 at the Disruption in Food and Sustainability Summit (https://arf.org.sg/dfss/) in their home country.
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Skartsaris, I., Piatti, C. (2019). Altering Production Patterns in the Food Industry: 3D Food Printing. In: Piatti, C., Graeff-Hönninger, S., Khajehei, F. (eds) Food Tech Transitions. Springer, Cham. https://doi.org/10.1007/978-3-030-21059-5_6
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