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.
Continue reading “Mona Lisa, world’s first personalized 3D printed chocolate brand (VIDEO)”
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.
The edible films can also be engineered to fold into the shape of a flower as well as other unconventional configurations. Playing with the films’ culinary potential, the researchers created flat discs that wrap around beads of caviar, similar to cannoli, as well as spaghetti that spontaneously divides into smaller noodles when dunked in hot broth. Continue reading “Shape-shifting noodles when dunked in water, engineered by MIT researchers ( VIDEO)”
Edible art prepared by the finest chefs with fresh natural ingredients and 3D-printed live using the revolutionary byFlow Focus 3D-printer.
Food Ink’s 3D printing restaurant in Venlo, at the 3D Food Printing Conference 2016. Continue reading “3D printed dessert? Piece of cake (Video)”
Initial food printing activities focused mainly on the creation of attractive shapes. In order to expand the possibilities of 3D food printing, all aspects of food must be addressed by the printing process. Of these, texture may well be the most challenging.
About Kjeld van Bommel Continue reading ““Taking the Next Step: Printing Food Textures” – Presented by Kjeld van Bommel, TNO (Video)”
When thinking of 3D printing in the food industry, often the first thing that comes to mind is printing directly with chocolate or other edible substances. But an interesting alternative that is becoming more popular is using 3D printed shapes as a master to create food-safe molds. Continue reading “Using 3D printed shapes as a master to create food-safe molds (Video)”