US Army tests 3D printed food as a combat solution
Researchers found that soldier preconceptions around 3DFP were largely overcome with hands-on experience and education
A US Army study has tested the perception of 3D printed food amongst soldiers, with a view to the solution becoming a viable option for nutrition in the field. The research, conducted by the US Army Combat Capabilities Development Command (DEVCOM), consisted of focus groups and tasting sessions with a sample of 17 combat medics to gauge active military members’ reactions to 3D food printing.
The study found that preconceptions amongst participants were largely negative, with initial concerns raised, including interpretations around the perceived artificiality and flavor of the 3D printed food. Soldiers also expressed misgivings about eating what they referred to as “synthetic stuff” and that eating 3D printed rations would “take the identity out of the food”. Aesthetics was also a key theme.
However, as the study progressed, researchers found that “soldier sentiments toward 3DFP technology generally trended from skepticism to cautious optimism”, and that the hands-on part of the experiment – in which users got to see, handle, and taste printed 3D bars with different logos – was a pivotal factor in a switch in perception.
“Initial hesitancies (sic) from respondents trended towards a more positive perception of 3DFP throughout the discussion. Some of the respondents liked the messaging, visual playfulness, and functionality of some of the bar designs, which became more apparent when they could physically handle the objects.”
The researchers found that bars with shapes that had familiar forms and word/visual associations, such as lightning bolts and geometric rings, and those with embossed labels such as “PWR” or “REST”, were preferred at roughly twice the rate as those without.
One of the key underlying motivators for the research was the logistical aspect of food in the field. Soldiers on week-long missions without resupply can be loaded with over 30lb (almost 14kg) of food alone, in addition to other equipment. Standard “Meal, Ready to Eat” (MRE) rations are heavy and do not account for individualized metabolic or dietary requirements.
The objective is that 3D printed food would address such issues by providing a decentralized, customized production process that uses compact ingredient cartridges carried in the field.
The format comes with its own challenges however, as practical considerations such as printing speed, safe operation of ingredients and training all need further development.
Key takeaways from the study’s conclusion included that initial awareness of 3DFP was low to start with, and as such, there were misconceptions and concerns, that curiosity eventually outweighed apprehensions, and that hands-on exposure and education around the subject was a key obstacle remover to a change in opinions.
Familiarity was also an important theme – soldiers preferred 3D printed bars that had a recognizable reference point, and that “a new naming convention for the technology should be considered for different user populations and applications”.
Food psychology was the main overriding interpretation, with the researchers concluding that “ultimately, we don’t just ‘eat with our eyes’ — we eat with our memories”.
