The Future Is Served – Understanding the Issues and Risks Involved When Using 3-D Printing in Food Manufacturing

Confections, cheese, pasta, and vegetarian steak: just a few of the types of food that can be printed using additive manufacturing (a.k.a., 3D-Printing). This culinary evolution comes with new opportunities and pitfalls, masterpieces and counterfeits, all of which will be discussed by attorneys Jeanne Hamburg and Joseph Farco of Norris McLaughlin’s Food and Beverage industry group. Recipes in the form of 3D printing source code, competitors copying the look and feel of products using 3D Scanners, kitchen espionage using USB drives in possession of departing chefs, and patenting methods of making items from vegan cake to chocolate pizza are just a sampling of what will be on the menu scheduled to be served at this upcoming presentation.