In scenes that appear more Arnold Schwarzenegger sci-fi than actual real life, Dovetailed, a company from Cambridge in the UK, has developed a machine that prints fruit - kind of.
The machine employs a molecular gastronomy technique championed by Ferran Adria called spherification, which involves a process using calcium chloride, xanthem gum and alginate to form dishes such as liquid olives and melon caviar.
The machine employs the exact same technique but with millimetre precision and by creating small drops of spherification it can form entirely new and unique shapes with a range of flavours.
Using the machine you could potentially create an entirely made up of the small balls, each one containing different fruit flavours. Speaking about the technology, Dr. Vaiva Kalnikaitė, Creative Director and Founder of Dovetailed, said: “We have been thinking of making this for a while. It’s such an exciting time for us as an innovation lab. Our 3D fruit printer will open up new possibilities not only to professional chefs but also to kitchens in our home – allowing us to enhance and expand our dining experiences. We have re-invented the concept of fresh fruit on demand.”
Take a look at the video below to watch the machine in action.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.