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.


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3D Food Printing Conference welcomes as Media Partner is media partner of 3D Food Printing Conference 2020 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


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Possibilities and limitations of 3D-Printing chocolate

Benedikt Daschner

by Benedikt Daschner, chocolate³

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?


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3D printing the world’s first plant-based beefsteak

Giuseppe Scionti

by Giuseppe Scionti, Founder & CEO, NOVAMEAT

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.


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Toward viable business cases in 3D food printing

Rob van de Langenberg

by Rob van de Langenberg, HAS Hogeschool

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.


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