Solid Freeform Fabrication (SFF) of food provides an exciting application for
additive manufacturing technologies. A variety of materials has been used to
demonstrate food printing. However, these materials were not suited for
traditional food processing techniques (Baking, slow cooking, frying, etc) and
thus eliminating the majority of today‟s consumed food. We demonstrated new
materials suitable for baking, broiling and frying. Turkey, scallop, celery were
processed and modified using transglutaminase to enable them to be slow cooked
or deep-fried after printing. Mutli-material constructs of turkey meat and celery
were successfully printed. A cookie recipe was modified to be printable while
retaining shape during baking. By adding cocoa powder to the modified recipe a
second, visually and differently tasting material was created. A complex shape of
the cocoa modified material was printed within a block of the modified material.
The complex internal geometry printed was fully preserved during baking.Mechanical Engineerin
