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
Kjeld van Bommel obtained his PhD in Supramolecular Chemistry at the University of Twente in 2000. Having worked in the area of organogels for several years, he joined TNO in 2006 where he currently works as a senior consultant with a focus on the innovative field of 3D Food Printing.
TNO connects people and knowledge to create innovations that boost the sustainable competitive strength of industry and well-being of society. This is our mission and it is what drives us, the 3,000 professionals at TNO, in our work every day.
About TNO & 3D Food Printing
3D foodprinting is a new way to create food products with unique quality aspects that can be fully personalised. It can make tangible contributions to people’s health and sustainable production in the future. TNO currently combines expertise in 3D printing technology with food science to create ultra-modern technology for the production of new food products.
TNO thereby generates new business opportunities for food ingredients, food products, process technologies and services. This helps the food industry in its constant search for food with unique textures, structure and ingredients.