according to Kjeld van Bommel, Senior Researcher at TNO during his interview for JakajimaTV hosted by Pieter Hermans. TNO has been active in the area of 3D Food and 3D Pharma Printing since 2011. Based on its combined knowledge and expertise on 3D printing as well as food and pharma, TNO has been able to help organisations to develop exciting new products and services.Continue reading “Food and Pharma get personalized with 3D Printing! (VIDEO)”
by Nina Hoff, CEO and co-founder of byFlow
3D Food Printing is a technology that is out there since 2006. Since then, not only the technology but also the applications have evolved.Continue reading “The secrets of 3D Food Printing disclosed”
by Dan Rubinsky, RS3Dprints Inc.
This presentation focuses on new technology to scale the production of alternative meat products to an industrial output level using cryolithographic parallel 3D printing technology.Continue reading “Mass production of 3D printed alternative meats”
by Antien Zuidberg, Professor Design Methods for Food at HAS University of Applied Sciences
Antien Zuidberg presents her view and research on 3D Food Printing. Another JakajimaTV talk with host Pieter Hermans.Continue reading “Transition in 3D Food Printing”
by Marine Coré Baillais, Digital Patisserie
As former Deputy CEO of Sculpteo, a well-known online 3D printing service, I came to Food printing with convictions and some bias. I’ll try to modestly explain how my background and my experience as a pastry chef has lead me to create the Digital Patisserie.Continue reading “From Polymer to upcycling : an unexpected journey in 3D Food Printing”
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.Continue reading “Cook.3D: a new food 3D printing approach”
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.Continue reading “3D food printing as a tool for flavour release modelling”
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 productionContinue reading “Scaling up customised production with 3D Food Printing and standard fillings in the Food Service Market”
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?Continue reading “Possibilities and limitations of 3D-Printing chocolate”
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.