Designers are "playing with food … to solve problems of scarcity, obesity and waste," reports Julie Lasky in The New York Times (2/27/14). Among them is Susana Soares, who grinds grasshoppers "into a powder that is mixed with cream cheese or butter or flavorings." Recognizing that this doesn’t sound all that appealing, she "uses a 3-D printer to turn the paste into decorative squiggles or attractive filigreed blobs" that, as she says, "look like jewelry." The insects, she notes, are "an efficient way of getting protein."
Mansour Ourasanah, an industrial designer, is also big on grasshoppers. "You can farm them at home," he says. "which you can’t do with cattle." At the Sugar Lab, meanwhile, 3-D printers are used to decorate wedding cakes, and other confections. Because the printers can "handle a range of materials … a copy of the topper can be produced in ceramic if a couple wants a souvenir of their wedding." "Cross-culturally, people are inclined to invest in customizing and embellishing a desert," says Liz Von Hasseln of Sugar Labs.
David Edwards, "an American scientist and inventor," and founder of Le Laboratoire, is known for "having introduced a chocolate product called Le Whif, which you enjoy guiltlessly by inhaling," and Le Whaf, "a carafe that vaporizes liquid, creating a cloud of tiny droplets that is poured into a glass and swallowed." "So much of great culinary experience is sensorial in a way that goes beyond caloric content," says David, who is also known for the WikiPearl, which packages "ice cream wrapped in edible skins."