Engineered to print intricate confections, like multicolored candies and wedding toppers. The ChefJet Pro uses powdered printing sugar in flavors such as chocolate, vanilla, mint, and watermelon.
Engineered to print intricate confections, like multicolored candies and wedding toppers. The ChefJet Pro uses powdered printing sugar in flavors such as chocolate, vanilla, mint, and watermelon. Courtesy of 3D Systems
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The ability to create food with the press of a lever has been a science fiction staple for decades. While 3D food printers have not reached Star Trek levels, they can make simple foods, and will soon be pressing and cooking your burgers. Here are a few new products—and a taste of what’s to come.

Hungry for more? Check out our future of food feature from the October 2015 issue of Popular Science.

Prints pasta, crackers, and burgers. However, the ingredients—such as ground beef—must be prepped and fed into the machine to be printed and then cooked separately. The next model is expected to cook as well.

Foodini, Natural Machines

Prints pasta, crackers, and burgers. However, the ingredients—such as ground beef—must be prepped and fed into the machine to be printed and then cooked separately. The next model is expected to cook as well.
Engineered to print intricate confections, like multicolored candies and wedding toppers. The ChefJet Pro uses powdered printing sugar in flavors such as chocolate, vanilla, mint, and watermelon.

ChefJet Pro, 3D Systems

Engineered to print intricate confections, like multicolored candies and wedding toppers. The ChefJet Pro uses powdered printing sugar in flavors such as chocolate, vanilla, mint, and watermelon.
This doesn’t aim for traditional foods. Instead, it prints “bespoke fruits” in natural shapes, textures, and tastes. It drips flavored liquid into calcium salt, which then forms in gelatinous fruit-shaped clusters, such as a raspberry.

3D Fruit Printer, Dovetailed

This doesn’t aim for traditional foods. Instead, it prints “bespoke fruits” in natural shapes, textures, and tastes. It drips flavored liquid into calcium salt, which then forms in gelatinous fruit-shaped clusters, such as a raspberry.
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