Edible 3D Printing

Walters, Peter; Huson, David; Southerland, Debbie

Abstract

A peer-reviewed conference paper given at the 3D Printing and Prototyping panel at the Digital Fabrication 2011 Conference, NIP 27, 27th International Conference on Digital Printing Technologies.

The potential of 3D printing has been under technical and philosophical discussion for some time, but current
rapid prototyping materials can be costly and are limited in terms of functional and visual qualities.
Food-based materials could provide a novel and exciting alternative which may also be affordable and accessible
as 3d printing extends from industrial applications towards educational and home use.
This paper compared and contrasted the findings of a research project that explored freeform fabrication
of food-based materials using rapid prototyping techniques:
Rapid tooling: Using conventional Z-Corp powder binder 3d printing to fabricate master models from
which silicon moulds are made and food materials cast.
Powder / binder 3D printing using a combination of different sugars to produce edible forms.
Extrusion based rapid manufacture using materials that include potato, chocolate and cream cheese.
The investigation of food as a material used in conjunction with these technologies is a growing area of
interest and investigation.

This paper reviewed the work already being undertaken by others in the field, as well as articulating the findings of our research project, and pointing to opportunities for future developments in this field.

• Publication Date: Jan 1, 2011
• Peer Reviewed: Peer Reviewed
• Volume: 27
• Pages: 819-822
• Book Title: NIP27: International Conference on Digital Printing Technologies and Digital Fabrication 2011
• ISBN: 978892082964
• Keywords: 3D print, potato, chocolate, rapid prototype
• Public URL: https://uwe-repository.worktribe.com/output/972179
• Publisher URL: http://www.imaging.org/IST/store/epub.cfm?abstrid=45049
• Related Public URLs: http://www.imaging.org/ist/conferences/df/NIP27%20DF2011%20Prelim%20Program.pdf