“Printing food” more and more often means not only “opening the sealed packaging”: new tools for 3D printing of food are emerging

I met yesterday's article “Printed food of the future: forget about the shops” on CNews website .

The headline is overly optimistic (it’s immediately clear that consumables for replicators will have to be purchased anyway), however, the content of the article, which says that Solid Solidform Fabrication technology (abbreviated SFF), developed by scientists at Cornell University (Ithaca, New York, USA ), will allow using hydrocolloids (which will be used as an “ink” of a 3D printer) to print chocolate, fried fish, carrots, mushrooms, an apple, boiled chicken, banana, boiled pasta, fresh cheese (mozzarella), tomatoes, boiled yellow k, butter, marshmallow, ground beef, sauces, whipped cream, mashed potatoes, cakes, white bread, corn porridge, pudding, kneaded dough, applesauce, milk, ice cream, sorbet, ground coffee.

The author of the article dreams of avoiding food additives (“printed food promises to be much healthier and more beneficial”), but the article states the facts that food is printed as a mixture of food additive E415 (i.e. xanthan gum) and gelatin in water in various proportions, which form the basis of the product. It seems that all of the above products will only be simulated by additives in this mixture.
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It is appropriate to compare this news with the article “ Horn of Plenty will print a lunch from the user’s file ” on the Membrane website, in which a food printer with twelve print heads and developed at MIT (Massachusetts Institute of Technology) was viewed. The result of his work looked, really, much tastier.