To see what’s cooking in the world of 3D food printing, the IoT Integrator Wire editors checked in with an expert in the technology and design of 3D printed foods, Kyle von Hasseln, CEO and founder of CURRANT™ 3D. His company has built a formidable library of 3D food content and workflows that it uses to produce thousands of printed products in a commercial retail kitchen in Los Angeles called the Sugar Lab. Hear Hasseln’s insights on the technology he uses to creates intricate food designs and how 3D food printing might be a more sustainable way to design and create ingredients and edibles than traditional food manufacturing.