New Podcast: Inside the Digital Bakery, Crafting 3D Printed Foods

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 food, Kyle von Hasseln, CEO and founder of CURRANT™ 3D. Hear Hasseln’s insights on how he creates intricate food designs and how 3D food printing might be a more sustainable way to design and create edibles than traditional food manufacturing.

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Image credit: The Sugar Lab

By Melanie McMullen

Food is an established subset in the 3D printing sector. Plenty of attention and investment funding is already focused on segments such as printed meat alternatives. Retailer Ikea serves 3D-printed vegan Swedish meatballs to job interviewees. The US military is exploring the viability of 3D-printed rations for our troops, and NASA is testing 3D-printed pizzas for astronauts. 

The technology is advancing quickly, and printer-to-table edibles may soon be a reality. To understand how 3D printing is evolving in the commercial food space, the IoT Integrator Wire editors talked in our podcast with Kyle von Hasseln, CEO and founder of CURRANT™ 3D. His company created a way to 3D-print edible sculptures and foods that range from unique desserts to margarita limes to kimchi bullion. 

This platform, based on dehydrated food printing invented by von Hasseln and his wife, is the only food-safe, high-speed, 3D food printer capable of large-scale production. CURRANT™ 3D has built a formidable library of 3D food content and workflows that it uses to produce thousands of printed products in a commercial kitchen in Los Angeles called the Sugar Lab. 

Dubbed the world’s first digital bakery, Sugar Lab sells products online and does custom, large-order food printing for weddings and other events. In tandem, Currant 3D is building a cloud database of 3D food content and workflows to license and publish scalable digital food from dehydrated ingredients. 

Kyle von Hasseln, CEO and founder of CURRANT™ 3D

Image credit: Kyle von Hasseln, CURRANT™ 3D

Sweet New 3D Printing Technology

In our IoT Integrator Wire podcast, von Hasseln, a design engineer and architect, describes how he and his wife originally came up with the idea for the company and how he first became interested in 3D printing technology. He discusses how to make 3D food printing accessible and scalable for chefs and event planners and how the distribution model can be cost-effective and profitable. 

He talks about how his biggest challenge is not 3D printing itself, but rather how to protect his tasty edibles from harm during distribution. Von Hasseln also describes how 3D food printing technology will evolve in the future and whether it could be a more sustainable option for creating edible foods than traditional manufacturing. 

  • Listen to the IoT Integrator Wire podcast with 3D printing expert  Kyle von Hasseln, CEO and founder of CURRANT™ 3D.
  • Get insights from solution integrators and other experts who are building IoT market-ready solutions in the connected world, subscribe to the IoT Integrator Wire podcast.
  • Learn more about what’s happening at Sugar Lab.


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