The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepared using the layer-by-layer deposition of food components, unleashing opportunities to deliver nutritionally personalized food and new food-human interactions. Existing bottlenecks, under-researched gastropsychophysical aspects, and the lack of harmonized standards hindering its use for mass production are mentioned.
Lobster had one of the greatest reputation makeovers in food history. Once treated as "food for the poor," it is now served in expensive restaurants, dipped in butter and presented as a delicacy.
Research among adult visitors to the Montréal Insectarium reveals that many people will consider eating insects, especially when they are ground up as flour.