• It’s still very much in development, but Edible Growth more or less works like this: You 3d print a round structure of an edible dough-like substance (Rutzerveld has been using nylon while prototyping, just to prove the concept), and coat it in a layer of dough that crisps a bit when cooked, like a pastry.
  • The structure acts like an exoskeleton for a dollop of agar-agar, an algae-based jelly that’s like a soil substitute for mushroom or watercress spores. It takes a few days for the spores to sprout, at which point they presumably can be dressed with herbs or spices, and eaten whole.
  • Rutzerveld envisions Edible Growth in supermarkets, where on-demand food orders could supply a more immediate, and less wasteful, alternative to the typically resource-heavy food chain.

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