Multi component food products – the next evolutionary step in 3D food printing? – Presented by Johannes Heringlehner, University of Applied Science Weihenstephan Triesdorf

Multi component food products – the next evolutionary step in 3D food printing? – Presented by Johannes Heringlehner, University of Applied Science Weihenstephan Triesdorf at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. The universal multi extrusion 3D food printing systems (with 2 or more food printing… [read more]

Food safety aspects of food printing – Presented by Natalie Becker, Federal Office of Consumer Protection and Food Safety, Germany

Food safety aspects of food printing – Presented by Dr. Natalie Becker, Federal Office of Consumer Protection and Food Safety (BVL), Germany, at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. The presentation will give a short overview on EU-food safety law relevant for food printing…. [read more]

Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork

Applications of 3D printing for cheese and dairy protein systems– Presented by Alan Kelly, University College Cork at the 3D Food Printing Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. Among food applications of additive manufacture (3D printing), dairy products represent a highly promising area, due to the ability of many… [read more]

Changing the Structure and Texture of 3D Printed Cheese ( Video)

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… [read more]

3D Food Printing: A Disruptive Food Manufacturing Technology – Presented by Nesli Sozer, VTT Finland

3D Food Printing: A Disruptive Food Manufacturing Technology – Presented by Nesli Sozer, VTT Technical Research Centre of Finland Ltd at the 3D Foodprinting Conference, which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. The industrial use of 3D printing technology expected to reach a level of mainstream adaptation between 2016 and… [read more]

Cambridge-based company Dovetail uses variety of pre-packaged liquids or raw ingredients to 3D print food (Video)

Cambridge-based company Dovetail uses variety of pre-packaged liquids or raw ingredients to 3D print food Producing food by printing it, rather than growing it, could be one way to solve the global food problem, some experts believe. The Cambridge-based company Dovetail is developing 3D food printing that produces “creative” food from a variety of pre-packaged… [read more]

CrowdReviews is Media Partner of 3D Food Printing Conference

CrowdReviews is Media Partner of 3D Food Printing Conference , which takes place on June 28, 2017, at Villa Flora, Venlo, The Netherlands. About CrowdReviews CrowdReviews.com is a transparent online platform for determining which products and services are the best based on the opinion of the crowd. The crowd consists of Internet users which have experienced products… [read more]

Customised snacks through 3D food printing, developed by Finnish VTT

Customised snacks through 3D food printing, developed by Finnish VTT VTT Technical Research Centre of Finland Ltd aims to develop advanced food manufacturing technologies by combining expertise in food, material science and 3D printing technology. Healthy snacks with great textures are in increasing demand among consumers. Researchers have the long-term vision of developing high-tech vending… [read more]