Starch-based inks for 3D food printing application

Bianca Maniglia

3D food printing is a futuristic technology that consists of additive manufacturing to create personalized and creative food products. 3D printing can deliver a product that adapts to specific consumption, texture, taste, cost, practicality, and nutrition. Extrusion-type 3D printing is the most common for the production of printed foods, as it is easy to process and allows the use of different types of materials (called “food inks”).

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How 3D printing can be used to alter sensory perception of food products

sicong zhu

It is well known that 3D food printing holds many promises for making customized foods with attractive shapes, tailored texture properties, and personalized nutritional value. Even though numerous studies demonstrated instrumental texture properties could be influenced by structure modifications of 3D printed foods, no study to date described the impact of these structure modifications on sensory texture perception.

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Brainport TechLaw is Industry Partner of 3D Food Printing Conference

Brainport TechLaw

Brainport TechLaw exists since 2013 and is a platform where technology and law come together, literally and figuratively speaking. Our goal is to combine, share and ensure specific knowledge in technology and law. This is achieved, among others, by connecting our members – entrepreneurs in (high)tech branches and specialist advisers (including accountants, lawyers, patent attorneys) – and by organizing thematic events.

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The challenge of high throughput 3D printers for food application; bottlenecks and possible solutions.

Alain Lebail

3D food printing investigations are for the most dealing with flow rates in the range of few ml per minutes more or less. Such flow rate allow the production of small sized food samples, food prototypes or personalized food corresponding to a niche market. The major application of food ADM (additive manufacturing) with high throughput is without any doubt the pizza manufacturing, based on a layer by layer approach.

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Direct Ink Writing (DIW) 3D Printing of Rheology-modified Food Inks

Michinao Hashimoto

presentation by Michinao Hashimoto, Singapore University of Technology and Design at ONLINE 3D Food Printing Conference (November 26, 14:30 – 18:30 CET). REGISTER HERE to attend

3D printing of food has been achieved by various methods of fabrication including selective laser sintering (SLS) and hot-melt extrusion. However, these methods are not always suitable to create 3D models of temperature-sensitive food because they require high temperatures for processing.

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