That's right! You can 3D-print food. This presents a new and very interesting perspective in cooking with opportunities to modify the structure of the goods we eat. Icing, syrups, honey, nutella, dough... there are few limitations and some challenges to this process.
As 3DS Culinary Lab in LA points out viscosity of these food products and its dependence on parameters such as temperature plays a key role in the properties and the quality of the 3D printed delicatessen. To obtain the desired patterns and structures, a good knowledge of the viscosity,Newtonian or non-Newtonian behavior and other flowing properties is required. If you are curious about the viscosity of some of these products you can check out our application note on the viscosity of syrups, dairy and juices.