The potential of 3D printing has been under technical and philosophical discussion for some time, but current rapid prototyping materials can be costly and are limited in terms of functional and visual qualities. Food-based materials could provide a novel and exciting alternative which may also be affordable and accessible as 3d printing extends from industrial applications towards educational and home use.This paper will compare and contrast the findings of a research project that explores freeform fabrication of food-based materials using rapid prototyping techniques. The three techniques are:Rapid tooling: Using conventional Z-Corp powder binder 3d printing to fabricate master models from which silicon moulds are made and food materials cast.Powder / binder 3D printing using a combination of different sugars to produce edible forms.Extrusion based rapid manufacture using materials that include potato, chocolate and cream cheese.The investigation of food as a material used in conjunction with these technologies is a growing area of interest and investigation. This paper will review the work already being undertaken by others in the field, as well as articulating the findings of our research project, and pointing to opportunities for future developments in this field.