Baked In Science

Creativity has always been a fundamental part of food. The industry is constantly looking for ways to build something groundbreaking and eye-catching from simple ingredients. What’s interesting is when new technology comes into the mix. Say for instance, 3D printing customized strawberries filled with chocolate ganache. In this BAKED in Science episode, Mark Floerke sits down with Meagan Bozeman, Co-Founder at CURRANT™ 3D and Sugar Lab. With a degree in mechanical engineering and 2 decades in the 2D printing industry, Meagan began focusing on 3D printing technology and how to take it into new spaces. She connected with Kyle von Hasseln, who during graduate school for architecture, had started using sugar instead of plastic to 3D print more affordable building models. This innovation led to 3D-printed cake toppers, an acquisition of Sugar Lab, and Meghan developing CURRANT™, the printer their company is now based around. Now a few years and many R&D hours later, food possibilities abound. Meagan shares a