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

Gavin Bown

Interview with Gavin Bown, Vice President – Global R&D, Barry Callebaut Group for JakajimaTV

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.

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Cook.3D: a new food 3D printing approach

Gaia Di Martino

by Gaia Di Martino, Hochschule Ruhr West

Nowadays more and more people are intrigued by 3D food printing; but most of the 3D printers for food require a certain practical experience to be used at their best. On top of that, often these machines are hard and time consuming to be cleaned. This is how the idea of a new 3D printer was born: a machine that combines the perks of a greater automation of a control system and the cleanliness of a new concept for the printing head. A cleaner and more hygienic 3D printer for food that can be used by anyone, no matter the level of expertise.

program: https://3dfoodprintingconference.com/program/

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3D Food Printing Conference welcomes Labiotech.eu as Media Partner

labiotech.eu

Labiotech.eu is media partner of 3D Food Printing Conference 2020

Labiotech.eu is the leading digital media covering the European biotech industry. Over 150,000 monthly visitors use it to keep an eye on the business and innovations in biotechnology. The company’s mission is to build the “Next Generation of Digital Media for Biotech”.

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3D food printing as a tool for flavour release modelling

Marco Morgenstern

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.

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The future of 3D printed food & pharma is interconnected

3d printed

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.

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Scaling up customised production with 3D Food Printing and standard fillings in the Food Service Market

nina hoff

Duo presentation: Nina Hoff, CEO & Co-Founder, byFlow & Jeroen van der Graaf, Creative Innovation Manager, Verstegen Spices & Sauces

byFlow is a leading 3D Food Printing company, and will present a short term solution to scale up customised/personalised production

program: https://agrifoodinnovationevent.com/program/

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