3D printing has become the 21st century’s new manufacturing tool and is regularly applied in industries such as aerospace, automotive, fashion and healthcare, but in the last few years it has also made its way into professional kitchens. FOODINK is one key example of a company pioneering the use of food 3D printing and its founder, Antony Dobrzensky, believes the technology is an unstoppable force for the food industry. Continue reading “The First 3D Printing Restaurant In The World”
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.
Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink
“Sounds interesting, but what could I actually do with it?”
If you’ve ever asked yourself this question about 3D Food Printing, this Masterclass is exactly for you.
byFlow – a Dutch company with worldwide expertise in the field of 3D Food Printing, together with Top Chef Jan Smink – nr. 11 at Bocuse d’Or 2017, opening in September his own restaurant with 3D-printed food, will take you to the next level of 3D Food Printing.
Not only will the technology get demonstrated and explained – the goal is to present you its practical applicability.
Are you curious what are the newest developments?
What’s the added value for professionals like you?
What’s the potential for the future?
Join the Masterclass and look beyond the hype! byFlow and Jan Smink will show you what’s there.
The research collaboration aims to create customised meals for patients using 3D printing technology and newly developed ingredients. The meals should have the correct nutrition and energy content in relation to the individual patient’s needs and will also be adapted to the patient’s wishes for taste and consistency. The project partners expect that 3D printed meals will make it possible to supplement the medical treatment with a customised nutritional treatment for hospital patients, and at the end of the project the concept will be tested at Aalborg University Hospital.
“The core point is that 3D printing technology can be used to produce tailored meals. This is of great importance, because each patient needs a particular diet, both in relation to his or her disease and nutritional requirements as well as adapted to their taste preferences,” stated the professor of dairy process technology Lilia Ahrné from the Department of Food Science at the University of Copenhagen.
SuperMeat, the Israeli biotech and food-tech startup, has announced today it has raised $3M in seed funding and has formed a strategic partnership with PHW, one of Europe’s largest poultry producers, and an equity investor in the company.
The recent seed round was led by US-based venture capital fund New Crop Capital and mission-oriented VC firm Stray Dog Capital. Both firms are openly committed to investing in more sustainable food systems, and have previously backed big names in the alternative protein field such as Beyond Meat and SunFed. This new round of funding comes on the heels of a wildly successful Indiegogo campaign which raised $230,000 in pre-orders for SuperMeat’s clean meat products. Continue reading “Israeli biotech, food-tech startup SuperMeat raises $3M in seed funding”
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.
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”
Shape-shifting noodles when dunked in water, engineered by MIT researchers
“Don’t play with your food” is a saying that MIT researchers are taking with a grain or two of salt. The team is finding ways to make the dining experience interactive and fun, with food that can transform its shape when water is added.
The researchers, from MIT’s Tangible Media Group, have concocted something akin to edible origami, in the form of flat sheets of gelatin and starch that, when submerged in water, instantly sprout into three-dimensional structures, including common pasta shapes such as macaroni and rotini.
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?