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”
3D Food Printing Conference welcomes 3DigitalCooks as Media Partner. The event will take place on 28 June 2018, Villa Flora, Venlo, The Netherlands.
3DigitalCooks exists to create new positive food experiences. To do so, we use 3d food printing (3DFP). We are passionate to merge food with technology to create new kitchen tools. We develop digital cooking tech (SW & HW) that is easy to use for everybody. We offer consulting, training, catering, 3DFP tools and research. We strongly believe that the best way to pursue our vision is through innovation and collaboration. Therefore 3DC commits to promote, connect and share with anybody involved or interested in the field. Continue reading “3D Food Printing Conference welcomes 3DigitalCooks as Media Partner”
3D Food Printing Conferences welcomes Network for Food Experts as Media Partner. The event will take place on 28 June 2018, Villa Flora, Venlo, The Netherlands.
About Network for Food Experts
The NVVL – Network for Food Experts – is a meeting point for everyone working within the field of nutrition, from dietitian to technologist and to marketer of nutritional food. It is an active professional association by and, more importantly, for food experts with nearly 500 members. Our aim is to exchange knowledge and experience in an educational and relaxed environment. This bridge we fulfil by discussing current themes that are relevant to both industry and government, research and training. We accomplish these discussions by organizing meetings, but also by introducing the dissemination of information and online dialogue on an individual basis. Most activities that are organized are accessible only to NVVL members. These are informal and inspiring meetings where we meet as colleagues and together can discuss a topical theme. These sessions offer a good opportunity to gain new insights and share experiences. The meetings are held at varying locations. In addition, the NVVL encourages emerging talent through the NVVL-year prices. Continue reading “3D Food Printing Conferences welcomes Network for Food Experts as Media Partner”
FabRx starts crowdfunding campaign to produce 3D printer for personalised pharmaceutical products
The new printer and software produces personalised medicines adapted for individual patients’ needs
FabRx is the first pharmaceutical company to work and act on the dream of personalised medicines using 3D printing technology. FabRx, in partnership with The Magic Candy Factory are working together to adapt a confectionary 3D printer to prepare medicines that are ideal for children. FabRx announces the starting of a crowdfunding campaign to raise money and create awareness about this innovative technology on Wednesday 6th December. You can find more information about the Kickstarter campaign in the following link:
The new printer allows the tailored manufacturing of medicines, including:
• precise dose medication (personalised doses)
• the combination of more than one drug (Polypill)
• a range of formulations (tablets, capsules, chewable formulations) and
• preparing these medicines on-demand in hospitals or pharmacies Continue reading “FabRx starts crowdfunding campaign to produce 3D printer for personalised pharmaceutical products”
3D Food Printing Conference 2018 welcomes 3DPrinting as Media Partner. The event will take place on 28 June 2018, Villa Flora, Venlo, The Netherlands
Launched in September 2015 by multimedia journalist Laura Loenert, 3DPrinting proposes to provide relevant and free content in text, photo and video formats involving 3D printing, robotics, open hardware and drones, among other related topics.
Our mission is to become a reference for the Brazilian community, covering events throughout Brazil and throughout the world, providing videos in full on YouTube for those who wish to keep abreast of what happens in these segments. Continue reading “3D Food Printing Conference 2018 welcomes 3DPrinting as Media Partner”
Chinese researchers investigate lemon juice gel as food material for 3D printing
The aim of this paper is to develop a new 3D printing food constructs based on lemon juice gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels. Besides, the influence of printing parameters (nozzle height, nozzle diameter, extrusion rate and nozzle movement speed) on the quality of printed products were also studied. The results show that it is suitable to make the size of the nozzle height the same with that of the nozzle diameter, which could not be regarded as a key factor that affects print quality. An equation is proposed to explain the relationship between extrusion rate, nozzle diameter and nozzle movement speed. In this printing system, the 1 mm nozzle diameter, 24 mm3/s extrusion rate and 30 mm/s nozzle movement speed were found to be the optimal parameters to print 3D constructs matching the target geometry with fine resolution, more smooth surface texture, and fewer point defects with no compressed deformation. Continue reading “Chinese researchers investigate lemon juice gel as food material for 3D printing”
3D bioprinting to be tested in agricultural research
Imitating nature in laboratories and manufacturing leaves, seeds, and even more complex structures of plants, animals or microorganisms could soon become a reality at Embrapa Genetic Resources and Biotechnology’s Laboratory of Nanobiotechnology (LNANO), in Brasília, DF, Brazil. The recent approval of a project, as well as other related activities, will enable researchers to test biological activities in three-dimensional environments, that is, closer to reality.
The project leader, the Embrapa researcher Luciano Paolino da Silva explains that the technique used is called 3D bioprinting, a variant of 3D printing, a method to manufacture solid objects from a digital file containing spatial information and dimensional coordinates. The team intends to use the 3D bioprinting technology to create valid models and to test nanomaterials produced from biomolecules obtained from agricultural and forestry industry waste. Continue reading “3D bioprinting to be tested in agricultural research”
Shape-shifting noodles when dunked in water, engineered by MIT researchers
“Don’t play with your food” is a saying that MIT researchers are taking with a grain or two of salt. The team is finding ways to make the dining experience interactive and fun, with food that can transform its shape when water is added.
The researchers, from MIT’s Tangible Media Group, have concocted something akin to edible origami, in the form of flat sheets of gelatin and starch that, when submerged in water, instantly sprout into three-dimensional structures, including common pasta shapes such as macaroni and rotini.
The edible films can also be engineered to fold into the shape of a flower as well as other unconventional configurations. Playing with the films’ culinary potential, the researchers created flat discs that wrap around beads of caviar, similar to cannoli, as well as spaghetti that spontaneously divides into smaller noodles when dunked in hot broth. Continue reading “Shape-shifting noodles when dunked in water, engineered by MIT researchers ( VIDEO)”
Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands.
Rheological properties of pastry recipes (Cake, Brownie, gingerbread…) with addition of different kind of wheat flour or food additive and their 3D printing behavior were investigated. Dynamic oscillation frequency experiments were used to characterize the rheological properties of different formulation. The correlation between the formulation and processability during 3D printing was established.
About Haroutioun ASKANIAN
Haroutioun Askanian, PhD at Blaise Pascal University in polymer materials and bio-composites. Expert and specialist in the durability of bio-based polymer materials and bio-composite based on natural fibers. He is a member of the GFR (French Rheology Group) and ESR (The European Society of Rheology) Continue reading “Viscoelastic properties of different pastries dough – Presented by Haroutioun ASKANIAN, SIGMA Clermont”