We love organic food. We hate genetically modified food.
That’s how the cool kids think these days.
But the nerds have more complete information.
So what the hell are we going to do with 3-D-printed food? Based on recent experience, the answer will come down to marketing, rather than science.
. . . .
We’re on the cusp of another revolution in food production that might make the GMO wars seem quaint by comparison.
Related on the SLP
The convergence of additive manufacturing and biofabrication is going to put steak on your table in the very near future.
. . . .
As GlobalMeatNews.com notes:
3-D-printed meat production will become technically feasible and could create competition for traditional meat producers as consumers will ultimately be able to print their own meat products — although much research and development still remains, say American food academics.
We’re talking now about biofabrication — “the use of cells, proteins, biological materials and biomaterials as building blocks to manufacture biological systems and/or therapeutic products.” Its main disciplines are tissue engineering (TE) and regenerative medicine (RM).
The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: Would You Eat 3-D-Printed Meat?
