by Marco Morgenstern, New Zealand Institute for Plant & Food Research
3D food printing offers potential for building a variety of food structures in a highly controlled way. Multiple materials with different consistency, flavour or colour can be included and distributed accurately in a food sample.
Texture and flavour perception of food is largely determined by physical processes in the mouth during eating. The way structures in the food are broken down depends on physiological factors, such as saliva secretion or dental status, but also on the mechanical properties of the food. Models exist to describe this breakdown and predict particle size distributions and flavour release during mastication.
3D Printing techniques are creating great opportunities not only for personalised pharmaceuticals, but also for personalised food & nutrition. The texture of the food can be adapted so it can help people with swallowing problems, while the composition of the 3D printed food can be adapted to the specific necessities of the person: vitamins or antibiotics can be added, for instance.
In this presentation you will have the chance to take a closer look at chocolate printing. Starting withe the idea behind it you will be presented with the answer to the following questions: What’s currently possible? How did we get there? Where will this be going? What makes our approach different? Why is chocolate the “perfect” media for food printing?
NOVAMEAT developed a unique technology that allows producing plant-based meat substitutes able to mimic the texture, taste, appearance and nutritional properties of animal meat products, using only natural ingredients of non-animal origin, and a customized 3D printer.
This new invention combines tissue engineering and state-of-the-art knowledge in bioprinting with modern gastronomic strategies, creating a unique technology able to generate foods with high protein content, with the characteristic fibrous consistency of meat, and without the need of using soy or wheat-gluten derived ingredients.
HAS University of applied science, in particular the professorship Design Methods in Food has been researching 3D food printing for over 3 years.
In this presentation the outcome will be presented of the current research, which focusses on building viable 3D food printing business cases. Two business cases are being researched: the first one is using 3D food printing of everyday food for (elderly) people with chewing and swallowing problems, and the second one is a startup enterprise that provides business-to-business services for events and catering.
The research is conducted together with two partner companies: byFlow and De Verspillingsfabriek.
Last year byFlow introduced 3D Food Printing for professionals and explained how this technology could be implemented in various sectors, like Restaurants, Pastry Shops and the Food Service Market. This year byFlow and its partners Jan Smink and Verstegen Spices and Sauces are ready to show you the next step: Scaling Up!
Businesses like to talk big; how can we customize production on mass scale, within a limited period of time? byFlow introduces a very new and modern short term solution: 3D Food Printing Farm!
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.