Jul 8, 2016 | By Tess

BeeHex 3D Printing has been making headlines over the past several months for its innovative method of 3D printing pizzas. If this development of 3D printing technology is news to you, then welcome to the future, my friend. But for those who have been following BeeHex’s trajectory and have remained somewhat skeptical as to how tasty a 3D printed pizza could actually be, we’ve got something to set your mind at ease. BeeHex 3D has recently announced a partnership with Pasquale Cozzolino, the Executive Chef and owner of Ribalta, a Neopolitan restaurant in New York and Atlanta known for its authentic and delicious pizzas.

As part of the collaboration, Cozzolino, an established pizza chef and expert, will be taken on as an advisor to make sure that the ingredients used in the 3D printed pizzas are only the best. This includes overseeing and approving all components of the 3D printed pizzas, including dough, sauce, and cheese recipes.

Chef Pasquale Cozzolino and Jordan French

Photo Credit: Leanna Garfield/Tech Insider

BeeHex was co-founded by Anjan Contractor, Jordan French and Chintan Kanuga, who set out to develop a a 3D printing food system with funding from NASA. The result is a 3D food printer capable of making oven-ready pizzas in a matter of minutes and in almost any shape. The 3D printer operates using a pneumatic system, which like regular 3D printers gets its instructions from a computer and pushes out ingredients layer by layer to construct the food. In fact, BeeHex has developed an easy-to-use app through which users can tell the machine what size pizza they want (10-12 inch), what type of dough they want (plain, tomato, or gluten-free), what type of sauce (tomato basil, pesto, or vodka), and what type of cheese (mozzarella or burrata).

Now, especially with the partnership with Ribalta’s Pasquale Cozzolino, the pizzas are bound to be delicious. According to Jordan French, “Chef Pasquale Cozzolino is one of the top pizza chefs in the world and has already proven invaluable at one of BeeHex's exhibitions in New York. His expertise provides us the culinary expertise to make America's favorite food more accessible and customizable than ever before.”

Photo Credit: Leanna Garfield/Tech Insider

At his own restaurants, Cozzolino has set the bar high, using only the freshest and best products imported from Italy to make his traditional style pizzas. Despite the traditional nature of his restaurant’s pizzas, however, Cozzolino clearly has a flair for the technological. He says of the collaboration, “We are excited to be working with such an inventive and forward-thinking company. I am looking forward to using my experience in the culinary industry to create a pizza that can be 3D printed without sacrificing quality ingredients and taste.”

With Cozzolino’s advice, BeeHex’s 3D printed pizzas can expect to be made from a high quality , easily digestible dough (made from carefully selected dough and a “mother yeast”), sauces made from tomatoes imported from Mount Vesuvius, and mozzarella cheese made from the milk of Neapolitan cows. Now, if that doesn’t sound like a top quality pizza, I don’t know what does.

If you’re asking when you’ll be able to try one of BeeHexes 3D printed pizzas for yourself, the answer might be sooner than you think. According to the company, 3D printed pizza kiosks will start to pop up as soon as 2017, and you’ll be able to find them in a number of different locales, such as theme parks, sports and music venues, and malls.



Posted in 3D Printing Application



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