“Towards printing a meat-like structure using sustainable plant proteins” – Presented by Anna Knaeulein, HSWT

One challenge in food production of the future is the fast growing demand for meat products that are very resource consuming in their production process. Currently available meat replacement products often have drawbacks with regard to the desired mouth feel and texture. Here, 3D printing offers new opportunities to develop innovative texturizing procedures to overcome the limitations of conventional processes. The BMBF funded project CIBUS food (Computational-design and Innovative Building of Uniquely Structured Food) aims at solving the issue by imitating the structure of real food using 3D printing of sustainable material like plant proteins.

About Anna Knaeulein Continue reading ““Towards printing a meat-like structure using sustainable plant proteins” – Presented by Anna Knaeulein, HSWT”

“Cellulose as an edible ingredient for 3D Printing” – Presented by Sonia Holland, University of Nottingham

Cellulose is the most abundant polymer in nature, providing structure to plant cell walls. It is therefore consumed regularly in the diet, not contributing any calorific value but acting as a natural dietary fiber. Its use as an ingredient, however, is somewhat limited to ‘filler’ type roles or as a bulking agent as good solvents are not suitable for food use. Mechanical abrasion by ball milling can render an amorphous powder which, when the recrystallisation kinetics are known, may be utilized in a Binder Jetting 3D process to create edible cellulose-based structures.

About Sonia Holland Continue reading ““Cellulose as an edible ingredient for 3D Printing” – Presented by Sonia Holland, University of Nottingham”

“Study and characterization of food matrices intended for 3D printing” – Presented by Danilo Spiga, Sardegna Ricerche

The presentation will be about six month testing several edible materials produced in the Sardinian’s companies with the 3d printing machine, to check the future potentialities of this technology with their product and, eventually, how the 3d printing techniques can improve their current production line setup. The companies that offered their product and hosted our extrusion tests, were from different food sectors such as: Pasta, Cheese, Turròn, Ice cream, Bakeries companies and some Chef. The last project’s part has been focused in the laboratory analysis of the printed product. Continue reading ““Study and characterization of food matrices intended for 3D printing” – Presented by Danilo Spiga, Sardegna Ricerche”

“3D Printing for Future Food Security” – Presented by Michael Petch, Black Dog Consulting

The IMF has established a direct link between food insecurity and social unrest, including events such as riots, civil war and revolution. This presentation will look at how 3D printing can be used to address the four pillars of food security: Availability, Access, Utilization and Stability. Long-term macro trends suggest even greater demands will be placed upon already precarious regional food resources and therefore enhancing resilience must be considered a priority task. 3D printing solutions and opportunities will be proposed and assessed.

About Michael Petch Continue reading ““3D Printing for Future Food Security” – Presented by Michael Petch, Black Dog Consulting”

“3D printing of filled protein-rich food structures”, Presented by Maarten Schutyser, Wageningen University

We present results on the characterization and development of a printable recipe and FDM procedure for sodium caseinate. The aim of our study was not only to characterize and explore 3D printing of sodium caseinate suspensions, but also investigate the feasibility to include a second phase within the protein matrix. We present two methods that were used to introduce particles and an oil-phase into the caseinate matrix. It was demonstrated feasible to prepare protein-rich objects with specific spatial distributions of particles or fat droplets. Continue reading ““3D printing of filled protein-rich food structures”, Presented by Maarten Schutyser, Wageningen University”

“The added value of farm cheese” – Presented by Michaela van Leeuwen, Print Cheese

Print Cheese offers a unique way of cheese printing. Cheese with added supplements are the basic ingredients for 3D printing. As well as being able to print a variety of shapes, 3D printing also offers possibilities for further product innovation that can be adapted for the various target groups. This approach fits in with our company vision for our dairy farm so that as well as producing organic milk, we will have the added value of producing farm cheese in the future. This we will use as the basis for our 3D printing. In my presentation, I will go further into the development of 3Dprinting and the possibilities that this offers for the future. Continue reading ““The added value of farm cheese” – Presented by Michaela van Leeuwen, Print Cheese”