“The Food Printer has been inspired by the so-called ‘molecular gastronomists.’ These chefs deconstruct food and then reassemble it in completely different ways, so for instance you could be served carrot as foam or parmesan cheese as a strand of spaghetti. “We wanted to examine how you could take this idea further in the domestic environment” says van Heerden. This led to the concept of a Food printer, which would essentially accept various edible ingredients and then combine and ‘print’ them in the desired shape and consistency, in much the same way as stereolithographic printers create 3-D representations of product concepts. The nutritional value and relevance of what was being ‘printed’ could also be adjusted based on input from the diagnostic kitchen’s nutrition monitor.”
This video below explains Philips’ Food Probes. It’s worth watching it, although it’s a little long.