FlaVR, a pitch from the University of Warwick

warwick

FlaVR is a technology developed at the University of Warwick that allows recreating highly accurate real flavour experiences by delivering the precise combination of individual virtual flavour components (taste, aroma, mouthfeel) to a person’s mouth and nose. In fact, we have developed the ability to simulate, modify and replicate any smell, taste or flavour experience in a safe, controlled, and repeatable manner.

Because it is a simulation, our FlaVR system can also increase or decrease the strength of individual virtual flavour components, e.g. making it saltier, less astringent, etc., in a controlled and guided manner, with instant feedback on people’s (e.g. focus groups/tasters/product developers) new choice until they achieve a new preferred flavour/smell they enjoy and which is likely to be also enjoyed by other end consumers.

FlaVR also allows moving to different directions in the food flavour spectrum giving freedom to personalise the flavour of any 3D food printed, plant-based or any food & drink product in line or even beyond the well-known flavour preference trends. Once the simulated new preferred flavour has been chosen, the closest existing actual flavour can be identified and recreated by matching with the precisely chosen component quantities.

We believe this technology can help to improve the flavour of plant-based diets, 3D printed food as well as another type of healthy food which have high nutritional content but are not necessarily perceived as being “tasty”. In fact, FlaVR can support the personalisation of food & drink products.  Moreover, FlaVR will reduce product development timescales and improve the chance of a new food product succeeding in a target market by gathering flavour preference intelligence in a scientific, rapid and effective manner. The prospect of discovering novel flavours will open up exciting new commercial possibilities. Flavour tailored to specific local preferences is another potential benefit.

This technology will be pitched during one of the breaks of the conference.

Food and Pharma get personalized with 3D Printing! (VIDEO)

tno

according to Kjeld van Bommel, Senior Researcher at TNO during his interview for JakajimaTV hosted by Pieter Hermans. TNO has been active in the area of 3D Food and 3D Pharma Printing since 2011. Based on its combined knowledge and expertise on 3D printing as well as food and pharma, TNO has been able to help organisations to develop exciting new products and services.

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Mona Lisa, world’s first personalized 3D printed chocolate brand

mona lisa

Mona Lisa, the global decoration brand of The Barry Callebaut Group is the first brand to launch personalized 3D printed chocolate at scale, made from Belgian chocolate. The move revolutionizes the world of chocolate craft by combining industry-leading production technology, bespoke design and Barry Callebaut’s chocolate expertise – allowing chefs to craft their own unique creations and reproduce them rapidly and affordably, no matter how intricate or specific the design.

Through the new Mona Lisa 3D Studio, chefs now have a world of new creative tools at their disposal. For the launch event, Mona Lisa teamed up with Jordi Roca – one of the world’s most creative pastry chefs – to help him unleash his creativity through a unique 3D piece made out of chocolate. His latest creation ‘Flor de Cacao’ represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.

This new way of working with chocolate is going to take consumers by surprise, with previously unthinkable shapes produced at scale and with impressive precision. I’m usually inspired by the things I can’t do as they represent a creative challenge – but now, thanks to Mona Lisa 3D Studio, I can take my chocolate craftsmanship to the next level. I can imagine any new kind of design and it will come to life.

Pioneering on the chocolate market
Innovation is an important pillar of Barry Callebaut’s proven ‘smart growth’ strategy. I am delighted that the Mona Lisa 3D Studio allows chefs to create unique consumer experiences at scale. This technological breakthrough innovation positions the Mona Lisa brand at the forefront of the industry and strengthens Barry Callebaut’s global leadership in Decorations.

The Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance. Chefs and customers can personalize a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transform the product into a digital 3D prototype with samples. Once the prototype is approved, the final product can be quickly reproduced at scale. The creations can be used for desserts, confectionery, hot drinks and pastries. This service will be first available to chefs and hotels, coffee chains and restaurant establishments in specific European countries. The first customer of the Mona Lisa 3D Studio is Van der Valk, a leading hotel chain in the Netherlands.

Empowering brands and chefs to stay ahead of trends with unseen chocolate creations

Millennials and centennials want to celebrate life with new experiences and stories. In this context, food aesthetics are increasingly important. A recent Barry Callebaut research study showed that 70% of consumers want to try new and exciting chocolate experiences – and 6 out of 10 want to share it on social media. 3D printing is addressing consumer desires by pushing the boundaries of what’s possible aesthetically. With the new technology, chefs can develop unseen and unique creations and expand their craftsmanship while working with Belgian chocolate.

Towards personalized nutrition with 3D food printing

tno

Presented by Mathijs de Schipper, Research Scientist / Innovator at TNO.

3D Food Printing is a promising new technology that offers great possibilities for the creation of improved or new food products and an disruptive food supply chain. Ultimately, this technology may provide a decentralized food manufacturing for fully personalized food products.
This presentation will discuss the state of the art of foodprinting technology at TNO and WFBR (Wageningen Food & Biobased Research) and the use case of making personalized food for the Dutch Ministry of Defense.

Click here for the complete conference program

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The First 3D Printing Restaurant In The World

3D Printing Restaurant

The First 3D Printing Restaurant In The World

3D printing has become the 21st century’s new manufacturing tool and is regularly applied in industries such as aerospace, automotive, fashion and healthcare, but in the last few years it has also made its way into professional kitchens. FOODINK is one key example of a company pioneering the use of food 3D printing and its founder, Antony Dobrzensky, believes the technology is an unstoppable force for the food industry. Continue reading “The First 3D Printing Restaurant In The World”

The Future of 3D Food Printing: Customization and Health Impact

3D Food Printing

The Future of 3D Food Printing: Customization and Health Impact

Since its invention in the 1980s, 3D printing technology has evolved at lightning speed. A decade ago, the original technology — where physical objects are printed from 3D digital models — was only reserved for corporations and universities designing prototypes and architectural models. Today, smaller and more affordable, they can be easily seen in kitchens and storefronts, grade schools and homes. Continue reading “The Future of 3D Food Printing: Customization and Health Impact”

Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research

Martijn Noort

Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Besides FDM/extrusion printing also powder based techniques such as Powder Bed Printing (PBP) and Selective Laser Sintering (SLS) offer potential for food production. Main advantages of powderbased printing are the higher degrees of 3D design freedom and scalability. Furthermore, these techniques offer unique potential to control the local composition as well as the physical state of the food product structure on a voxel base. This presentation gives an overview of the current state of the art of powder based food printing technologies and their added value over conventional food manufacturing.

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3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO

Stephen Homer

3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

In recent years, people have become far more aware of their nutritional requirements and there is a greater interest in eating healthy and convenient foods. 3D printing offers the potential to prepare convenient and on-demand personalised foods to cater for a variety of consumer segments and lifestyles. This presentation will outline the objectives of our research program and discuss methods for 3D printing with some focus on gelation mechanisms as well as methods to control micro-structures to regulate digestion.

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