Oh gosh! I don’t think we did. Now I’m sad about it. We interviewed a guy for the book named Jordan Miller. Jordan’s big deal is 3D printing organs, and part of that was developing a machine that 3D prints sugar. Sugar’s a great substance to allow you to interior print veins, and then be able to overlay on that. If you have an organ without vascular structure, it’s like a city without roads.
But I wish we had tried some 3D printed food.
One of the problems is that we got a sense about 3D printed food that it almost always tastes terrible. There’s a tradeoff where if you make a cookie, and if you ship them, they have to be shelf-stable, which is why a bakery cookie tastes better. And with 3D printing, it has to be made of material that can be extruded as glop, it can’t have anything that would clog the extruder like chocolate chips, and nothing that separates in that extruder, so once you’ve adjusted to all these constraints that have nothing to do with the taste, by the time you’re done the cookie doesn’t taste right.
So we’re probably lucky we didn’t taste anything! We were intrigued by 3D printed frosting, the 3D printing “frostruder” frosting extruder attachment. But we’ll probably get around to it at some point.