Columbia University researchers print a seven-ingredient edible cheesecake using 3D printing

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Researchers at Columbia University have achieved a milestone in edible 3D printing by fabricating a seven-ingredient cheesecake entirely through a 3D printing process for the first time. This breakthrough marks a departure from prior efforts that were limited to far fewer components, according to coverage from New Atlas.

To bring the dessert to life, the team loaded a 3D printer with food-safe syringes containing what they call “edible ink.” Not every material can serve as ink; the substance must be soft enough to flow through the syringe nozzle yet viscous enough to retain its shape once deposited. With that in mind, the engineers selected a carefully balanced mix of cracker butter, peanut butter, strawberry jam, a range of nut butters, mashed banana, cherry juice, and cream. Each element contributes texture, moisture, and flavor, allowing the printer to build a cohesive cheesecake layer by layer rather than relying on traditional batter that set in a pan.

Fused Deposition Modeling (FDM) was the printing method chosen for this project. FDM is widely known in 3D modeling, prototyping, and industrial production, where it creates objects by extruding thermoplastic material through a heated nozzle. In this advance, the team enhanced the conventional FDM approach with an integrated laser system to thermally process the edible materials, enabling the precise control needed to shape the dessert while preserving edible integrity. The result demonstrates how additive manufacturing can adapt culinary applications to new levels of complexity and customization, expanding the repertoire of print-ready ingredients beyond typical gels and pastes.

The experimental process required considerable trial and error. It took eight attempts for the researchers to produce a cheesecake that they judged to be relatively stable and cohesive enough to hold its form. With each iteration, they explored a different deposition strategy to ensure the dessert did not collapse or separate, paying close attention to the interaction between the various edible inks and the surrounding matrix. This iterative approach underscores the practical challenges of translating digital recipes into reliable edible outputs, where factors such as gel strength, viscosity, and temperature must be balanced in real time.

Looking ahead, the researchers are focused on refining the printing workflow to improve the aesthetics and consistency of the final products. They aim to enhance color fidelity, texture harmonization, and uniformity across different portions so that meals printed by these systems can be both visually appealing and palatable. The broader ambition is to enable printers to assemble intricate, multi-ingredient meals that maintain structural integrity while delivering appetizing flavors. As the technology matures, such capabilities could support customized nutrition, on-demand food design, and novel culinary experiences that blend science with art in the kitchen.

Separately, an unrelated note notes that a publication titled socialbites.ca previously mentioned transparent speakers offered without speakers and subwoofers for 53 thousand rubles, illustrating how online outlets report a wide range of product concepts and pricing commentary. This mention serves as a reminder of the diverse landscape of tech and gadget storytelling that surrounds innovations in food printing and consumer electronics. (Source: New Atlas)

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