3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future – Presented by Roisin Burke, Technological University Dublin

Roisin Burke

Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.

A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.

These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.

In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.

Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.

Continue reading “3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future – Presented by Roisin Burke, Technological University Dublin”

Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University

Jonathan Blutinger

Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University, at the 3D Food Printing Conference 2019, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.

3D food printers have the ability to combine edible ingredients in new and complex ways, giving rise to tailored nutrition on a per person basis. Now that we can make custom food products, how are we expected to cook them? Jonathan’s ongoing research in laser cooking provides a solution to this problem. Continue reading “Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University”

3D Food Printing Conference 2018 program & quotes from speakers’ presentations

3D Food Printing

The 3D Food Printing Conference 2018 will take place on June 28, at Brightlands Campus in Venlo, The Netherlands, as part of a three-day Agri-Food Innovation Event, which includes 4 conferences, an expo, demo corners (Healthy Nutrition on June 27 and 3D Food Printing on June 28), a 3D Food Printing Masterclass, Brightbox tour (vertical farming expertise centre), Laboratorium tour Centre for Healthy Eating and Food Innovation and a 3D Food Printing Experience at Wageningen University & Research.

The program of the 3D Food Printing Conference includes speakers from reputed universities and companies:

Stephen Homer, Materials Scientist, CSIRO, Australia, on “3D printing for personalised nutrition”: Continue reading “3D Food Printing Conference 2018 program & quotes from speakers’ presentations”

3D Food Printing projects at HAS University of Applied Science – Students Demo Corner during 3D Food Printing Conference 2018

Students Demo Corner

3D Food Printing projects at HAS University of Applied Science – Students Demo Corner during 3D Food Printing Conference 2018, June 28, Venlo, The Netherlands.

Antien Zuidberg will present shortly the Food Innovation model and how food concepts with 3D food printing are developed at HAS University of Applied Science. After Antien Zuidberg’s introduction, four bachelor students will present their 3D food printing projects. Continue reading “3D Food Printing projects at HAS University of Applied Science – Students Demo Corner during 3D Food Printing Conference 2018”

Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, MeBios, KU Leuven

Valerie Vancauwenberghe

Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, PhD, Post-Doc, KU Leuven, MeBioS division, Belgium, on June 28, at the 3D Food Printing Conference, during the Agri-Food Innovation Event 2018 at Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Low methoxylated pectin gel is a promising food-ink for the 3D printing of healthy candy having variable textural and structural properties. However, the actual printing method based on simple extrusion requires an incubation post-treatment in calcium solution in order to complete the gelation of printed objects. Coaxial printing can avoid the need of post-treatment by accurately controlling the gelation of printed pectin objects through the simultaneous deposition of pectin ink and crosslink solution.

Coaxial extrusion-based printing can be applied for more food products than pectin gels and thus, could innovate and bring more possibilities in the personalization of printed foods. Continue reading “Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, MeBios, KU Leuven”

3D Food Printing Experience at Wageningen University & Research – Part of 3D Food Printing Conference & Agri-Food Innovation Event2018

3D Food Printing Experience at Wageningen University & Research – Part of 3D Food Printing Conference and Agri-Food Innovation Event 2018

Date: June 29
Venue: Wisdom and Wonder Pavilion @ Wageningen University & Research Campus
(Droevendaalsesteeg 4, 6708 PB Wageningen)
Time: 9.00 AM – 1 PM
Free admission – Registration required
Lunch and transportation from Brightlands to the venue are provided*. Hotel costs and dinner are on your own account

Innovation in food and agriculture has come a long way in the past century, resulting in the production of more food than ever before. However, the food industry is facing new challenges due to rapid societal changes: in 2040 there will be 9 billion people to feed; there is an increasing demand for personalized, nutritious, and healthy food; and food production should be done in an affordable way without harming the environment. Radical innovations are required to meet the demands of the near future. 3D printing provides the food industry the opportunity to adapt and change their production processes. Continue reading “3D Food Printing Experience at Wageningen University & Research – Part of 3D Food Printing Conference & Agri-Food Innovation Event2018”

Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink

3D Food Printing Masterclass

Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink

“Sounds interesting, but what could I actually do with it?”

If you’ve ever asked yourself this question about 3D Food Printing, this Masterclass is exactly for you.
byFlow – a Dutch company with worldwide expertise in the field of 3D Food Printing, together with Top Chef Jan Smink – nr. 11 at Bocuse d’Or 2017, opening in September his own restaurant with 3D-printed food, will take you to the next level of 3D Food Printing.

Not only will the technology get demonstrated and explained – the goal is to present you its practical applicability.

Are you curious what are the newest developments?

What’s the added value for professionals like you?

What’s the potential for the future?

Join the Masterclass and look beyond the hype! byFlow and Jan Smink will show you what’s there.

Continue reading “Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink”

Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research

Mary Scerra

Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research, Development and Engineering Center, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

3D printing technology for food continues to advance. This technology uniquely offers customizability, which is as yet an unexploited advantage for fulfilling an individual’s preferences or specific nutritional needs. The potential relevance of this technology for application to military field feeding is currently being investigated.

Consumer judgements of the sensory characteristics and concept acceptability of 3D printed food were recently measured, showing both high approval of the product and general acceptance of the technology. While food, with its complex and varied composition and rheological behavior, is a relatively challenging media to 3D print, we have demonstrated that systematically modifying the material properties of the matrices aids in their printability.

Application of this technology to military field feeding could in the future provide highly tailored ration components that meet the Warfighter’s real-time nutritional needs and preferences. Furthermore, placement of 3D printers on or near the battlefield could be logistically beneficial by reducing reliance on typical thermostabilized ration components, which have a mandated 3 year shelf life, and in which quality can degrade over time. PAO# U18-146 Continue reading “Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research”

Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat

plant based proteins

Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat

Eshchar Ben Shitrit is CEO & Co-Founder of Jet-Eat, Israel. Eshchar is a technology strategist by day and foodie by night. After working on digital printing for HP Indigo and digital finishing + 3D modeling at Highcon system, he started pursuing his life long dream – making food printing possible. Combining passion for innovation and obsession with food, Jet-eat aims to transform the way that people prepare, experience and share food. Coming from the birthplace of digital printing, and the emerging hub of for foodtech – Israel is set to be the place where true food printing can come from. On June 28, Eshchar Ben Shitrit will speak about The food Printing Manifesto at the 3D Food Printing Conference 2018 in Venlo, The Netherlands.
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