Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu

Jan Smink

Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu

A perfect combination of traditional, local products and an innovative approach. This is the essence of his cuisine, which brought him to the very top of the Dutch food industry. From September 2018 we will be able to experience it in its full glory. Jan Smink, Top Chef and Ambassador of byFlow, is opening his own restaurant in Wolvega. It will be the first place in the Netherlands with 3D-printed food on the menu.

To surprise my guests with a new and unique experience, I want to be open to innovative technologies. By using the Focus 3D Food Printer I’m able to experiment with traditional, local ingredients and serve them in forms and shapes that otherwise would not be possible. I’m excited that my restaurant will be the first in the Netherlands to do so. Continue reading “Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu”

Personalized vegan foods made using 3D printed high-tech fiber with zero calories

3D printed high-tech fiber

The Hebrew University of Jerusalem’s Yissum Research Development Company have just unveiled a futuristic, extremely impressive breakthrough for 3D printing technologies – personalized foods made using an edible, high-tech fiber with zero calories! This versatile fiber is known as nanocellulose.

According to the President of Yissum and CEO Yaron Daniely, “[t]he idea [of this 3D printed food technology] is to enable full control of the substances used for the purpose of creating healthy and tasty meals that can be eaten immediately. This has the potential to address a variety of challenges facing the field of nutrition.”

Foods such as meat substitutes could be easily printed, as well as producing allergy-friendly alternative products. Ultimately, this is a giant leap toward eliminating animal agriculture from food production altogether without compromising on traditional textures. Continue reading “Personalized vegan foods made using 3D printed high-tech fiber with zero calories”

New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing

cake baking technique

A Ukrainian pastry chef by the name of Dinara Kasko is making waves ‒ both figuratively and literally ‒ with a new cake baking technique that combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing. A collaborative undertaking that’s original from start to finish, Kasko works together with artists, engineers, and other pastry chefs to make her elaborate, geometric creations.

3D printed molds form the basis of these one-of-a-kind pastries, produced via state-of-the-art modeling software that simulates the interaction of objects in space. Variables such as shapes, material properties, gravity, and of course, flavour all come into play in Kasko’s painstaking baking process, which has been featured on magazine covers, design websites, and baking competitions around the world.

The result is an exquisite slice of artistry that’s almost too good to eat. Of course, “almost” is the operative word here, as Kasko always includes the crème de la crème of gourmet ingredients, in true pastry chef fashion. Continue reading “New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing”

FabRx starts crowdfunding campaign to produce 3D printer for personalised pharmaceutical products

FabRx

FabRx starts crowdfunding campaign to produce 3D printer for personalised pharmaceutical products

The new printer and software produces personalised medicines adapted for individual patients’ needs

FabRx is the first pharmaceutical company to work and act on the dream of personalised medicines using 3D printing technology. FabRx, in partnership with The Magic Candy Factory are working together to adapt a confectionary 3D printer to prepare medicines that are ideal for children. FabRx announces the starting of a crowdfunding campaign to raise money and create awareness about this innovative technology on Wednesday 6th December. You can find more information about the Kickstarter campaign in the following link:

https://www.kickstarter.com/projects/1533832013/1462390728?ref=363525&token=547920b8

The new printer allows the tailored manufacturing of medicines, including:

•          precise dose medication (personalised doses)
•          the combination of more than one drug (Polypill)
•          a range of formulations (tablets, capsules, chewable formulations) and
•          preparing these medicines on-demand in hospitals or pharmacies Continue reading “FabRx starts crowdfunding campaign to produce 3D printer for personalised pharmaceutical products”

Chinese researchers investigate lemon juice gel as food material for 3D printing

food material

Chinese researchers investigate lemon juice gel as food material for 3D printing

The aim of this paper is to develop a new 3D printing food constructs based on lemon juice gel system. We investigated the effect of potato starch (10, 12.5, 15, 17.5 and 20 g/100 g) on the rheological properties and mechanical properties of lemon juice gels. Besides, the influence of printing parameters (nozzle height, nozzle diameter, extrusion rate and nozzle movement speed) on the quality of printed products were also studied. The results show that it is suitable to make the size of the nozzle height the same with that of the nozzle diameter, which could not be regarded as a key factor that affects print quality. An equation is proposed to explain the relationship between extrusion rate, nozzle diameter and nozzle movement speed. In this printing system, the 1 mm nozzle diameter, 24 mm3/s extrusion rate and 30 mm/s nozzle movement speed were found to be the optimal parameters to print 3D constructs matching the target geometry with fine resolution, more smooth surface texture, and fewer point defects with no compressed deformation. Continue reading “Chinese researchers investigate lemon juice gel as food material for 3D printing”

3D bioprinting to be tested in agricultural research

agricultural research

3D bioprinting to be tested in agricultural research

Imitating nature in laboratories and manufacturing leaves, seeds, and even more complex structures of plants, animals or microorganisms could soon become a reality at Embrapa Genetic Resources and Biotechnology’s Laboratory of Nanobiotechnology (LNANO), in Brasília, DF, Brazil. The recent approval of a project, as well as other related activities, will enable researchers to test biological activities in three-dimensional environments, that is, closer to reality.

The project leader, the Embrapa researcher Luciano Paolino da Silva explains that the  technique used is called 3D bioprinting, a variant of 3D printing, a method to manufacture solid objects from a digital file containing spatial information and dimensional coordinates. The team intends to use the 3D bioprinting technology to create valid models and to test nanomaterials produced from biomolecules obtained from agricultural and forestry industry waste.  Continue reading “3D bioprinting to be tested in agricultural research”

Changing the Structure and Texture of 3D Printed Cheese ( Video)

3D Printed Cheese

Changing the Structure and Texture of 3D Printed Cheese

Researchers from the University Cork College are experimenting with the structure and texture of 3D printed cheese, with intriguing results.

The rise of 3D printed food has allowed culinary-minded people to reshape and reinvent some of their favorite edible arrangements. From pizza to cake, 3D printing is increasingly used for artistic and sustainable purposes.

But how does the printing process affect the chemical and physical makeup of food?

A team of researchers from University College Cork in Ireland decided to take an in-depth look at the impact that 3D printing has on the structure and texture of cheese. Their findings, recently published in the Journal of Food Engineering, show some interesting changes once processed cheese undergoes the extrusion.   Continue reading “Changing the Structure and Texture of 3D Printed Cheese ( Video)”

Cambridge-based company Dovetail uses variety of pre-packaged liquids or raw ingredients to 3D print food (Video)

Cambridge

Cambridge-based company Dovetail uses variety of pre-packaged liquids or raw ingredients to 3D print food

Producing food by printing it, rather than growing it, could be one way to solve the global food problem, some experts believe.

The Cambridge-based company Dovetail is developing 3D food printing that produces “creative” food from a variety of pre-packaged liquids or raw ingredients.

The printer – costing about the same as a “high-end food mixer”, according to the company – can print food, on demand, at the touch of a smartphone.

Continue reading “Cambridge-based company Dovetail uses variety of pre-packaged liquids or raw ingredients to 3D print food (Video)”