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.
Continue reading “3D printing for personalised nutrition – Presented by Stephen Homer, CSIRO”
3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Lector A.Zuidberg will shortly introduce HAS hogeschool and the lectorate Design Methods in Food. 3 groups of students will shortly pitch their bachelor project, which will also be presented separately in stand 11.
What drives you?
Design methods in Food Innovations
What are the three things you would take with you on a deserted island?
A book, paper and pencils
What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Personalised food , 3d food printing and Design Methods Continue reading “3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool”
The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences, Nutrition and Dietetics bachelor degree programme , at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Knowledge around the technology of food printing is increasing and more and more applications of the technique are being identified. However, the success of a device not only relies on technology, but also on how the end user perceives this technology.
In this presentation we take a look at the acceptance of new technology in general and how 3D food printing is perceived by potential consumers. A qualitative study will be reported whereby acceptance towards food printing is investigated. In addition, a use case, with steps leading to application of this new technology in a relevant setting, will be presented. Continue reading “The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences”
3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Extrusion-based 3D printing offers more flexibility in achieving food structures with controlled composition, geometric complexity and added functionality compared to conventional manufacturing methods. This study investigates the feasibility of 3D printing of wheat flour dough containing probiotics (i.e., Lactobacillus plantarum WCFS1) and the survival of probiotic bacteria during post-processing (i.e., baking) as influenced by the geometric design of the structure and the baking condition. From our previous studies we hypothesized that baked products with higher surface/volume ratios would lead to increased survival of bacteria after baking. The printability of different dough formulations was evaluated by two characteristics: easy and uniformity of extrusion; precision and accuracy of the printing. Designs were created to make highly-porous and filled baked food structures. Results show that the precision and stability of the printed structure was the best when using wheat flour with lower protein content (7.2 % w/w), when using a nozzle diameter of 1.2 mm and by adding calcium caseinate (3 % w/w of flour) to weaken the gluten network. The baking process at 175 ○C did not affect the appearance of the printed structures and thus survival of probiotic bacteria was determined. The residual viability of probiotics in a ‘honeycomb’ structure was 1-log higher than that in a ‘concentric’ structure, when 98 % degree of starch gelatinization was reached. This result is consistent with our hypothesis that the bacteria survived better in a structure with higher surface/volume ratio. This work may offer a new avenue to the development of innovative solid food products containing probiotic bacteria. Continue reading “3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University”
Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu
A perfect combination of traditional, local products and an innovative approach. This is the essence of his cuisine, which brought him to the very top of the Dutch food industry. From September 2018 we will be able to experience it in its full glory. Jan Smink, Top Chef and Ambassador of byFlow, is opening his own restaurant in Wolvega. It will be the first place in the Netherlands with 3D-printed food on the menu.
To surprise my guests with a new and unique experience, I want to be open to innovative technologies. By using the Focus 3D Food Printer I’m able to experiment with traditional, local ingredients and serve them in forms and shapes that otherwise would not be possible. I’m excited that my restaurant will be the first in the Netherlands to do so. Continue reading “Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu”
3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
TNO has been active in the area of 3D Food Printing since 2011. Based on its combined knowledge and expertise on 3D printing as well as food, TNO has been able to help 3D food printing develop into an exciting new field. 3D food printing innovations at TNO have been made both in the materials and formulations space as well as in the area of processes and equipment. The presentation will focus on some of the latest results obtained using the various 3D printing technologies under investigation at TNO. Continue reading “3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO”
The research collaboration aims to create customised meals for patients using 3D printing technology and newly developed ingredients. The meals should have the correct nutrition and energy content in relation to the individual patient’s needs and will also be adapted to the patient’s wishes for taste and consistency. The project partners expect that 3D printed meals will make it possible to supplement the medical treatment with a customised nutritional treatment for hospital patients, and at the end of the project the concept will be tested at Aalborg University Hospital.
“The core point is that 3D printing technology can be used to produce tailored meals. This is of great importance, because each patient needs a particular diet, both in relation to his or her disease and nutritional requirements as well as adapted to their taste preferences,” stated the professor of dairy process technology Lilia Ahrné from the Department of Food Science at the University of Copenhagen.
Three sections at the Department of Food Science are taking part in the research collaboration: Design and Consumer Behaviour, Microbiology and Fermentation, and Ingredient and Dairy Technology. Continue reading “Copenhagen University research aims at using 3D printed food to help hospital patients”
SuperMeat, the Israeli biotech and food-tech startup, has announced today it has raised $3M in seed funding and has formed a strategic partnership with PHW, one of Europe’s largest poultry producers, and an equity investor in the company.
The recent seed round was led by US-based venture capital fund New Crop Capital and mission-oriented VC firm Stray Dog Capital. Both firms are openly committed to investing in more sustainable food systems, and have previously backed big names in the alternative protein field such as Beyond Meat and SunFed. This new round of funding comes on the heels of a wildly successful Indiegogo campaign which raised $230,000 in pre-orders for SuperMeat’s clean meat products. Continue reading “Israeli biotech, food-tech startup SuperMeat raises $3M in seed funding”
The Hebrew University of Jerusalem’s Yissum Research Development Company have just unveiled a futuristic, extremely impressive breakthrough for 3D printing technologies – personalized foods made using an edible, high-tech fiber with zero calories! This versatile fiber is known as nanocellulose.
According to the President of Yissum and CEO Yaron Daniely, “[t]he idea [of this 3D printed food technology] is to enable full control of the substances used for the purpose of creating healthy and tasty meals that can be eaten immediately. This has the potential to address a variety of challenges facing the field of nutrition.”
Foods such as meat substitutes could be easily printed, as well as producing allergy-friendly alternative products. Ultimately, this is a giant leap toward eliminating animal agriculture from food production altogether without compromising on traditional textures. Continue reading “Personalized vegan foods made using 3D printed high-tech fiber with zero calories”
A Ukrainian pastry chef by the name of Dinara Kasko is making waves ‒ both figuratively and literally ‒ with a new cake baking technique that combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing. A collaborative undertaking that’s original from start to finish, Kasko works together with artists, engineers, and other pastry chefs to make her elaborate, geometric creations.
3D printed molds form the basis of these one-of-a-kind pastries, produced via state-of-the-art modeling software that simulates the interaction of objects in space. Variables such as shapes, material properties, gravity, and of course, flavour all come into play in Kasko’s painstaking baking process, which has been featured on magazine covers, design websites, and baking competitions around the world.
The result is an exquisite slice of artistry that’s almost too good to eat. Of course, “almost” is the operative word here, as Kasko always includes the crème de la crème of gourmet ingredients, in true pastry chef fashion. Continue reading “New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing”