Marketplace All-in-One Bridging the uncanny valley of lab-grown meat
Nov 17, 2025
Jonathan Blutinger, a former Columbia student and adjunct professor, discusses his groundbreaking work on 3D printing food. He delves into how the food-printing robot he helped develop uses unique technology to create more realistic meat alternatives. Blutinger explains the uncanny valley phenomenon, where imperfect substitutes can deter consumers. He highlights the lab's advancements in texture-mapping, allowing for precise mimicking of meat toughness and elasticity, showcasing the potential for delicious, climate-friendly food options.
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Meat's Outsized Climate Impact
- Food systems produce about a third of global greenhouse gas emissions and livestock is a major contributor.
- Reducing meat consumption is widely seen as one of the biggest individual actions to lower emissions.
Lab-Built 3D Food Printer
- Jonathan Blutinger built a 3D food printer in Columbia's Creative Machines Lab that can print and cook layered ingredients.
- The machine uses a magnetized claw to swap ingredient tubes and two lasers to cook printed food.
From Pizza To Printed Meat
- Blutinger experimented printing breads, pizza, key lime pie and then focused on replicating meat textures.
- He shifted to meat because plant-based products still missed convincing flavor and texture for him personally.