3D Printing techniques are creating great opportunities not only for personalised pharmaceuticals, but also for personalised food & nutrition. The texture of the food can be adapted so it can help people with swallowing problems, while the composition of the 3D printed food can be adapted to the specific necessities of the person: vitamins or antibiotics can be added, for instance.Continue reading “The future of 3D printed food & pharma is interconnected”
Brill Inc. in partnership with 3D Systems, is bringing to market a new and innovative full-color, professional-grade culinary 3D printing system. The result of a multi-year collaboration, the new technology gives chefs the power to produce custom, cutting-edge culinary creations, limited only by their imagination.Continue reading “3D Systems powers new 3D food Printer by Brill”
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.
by Rob van de Langenberg, HAS Hogeschool
HAS University of applied science, in particular the professorship Design Methods in Food has been researching 3D food printing for over 3 years.
In this presentation the outcome will be presented of the current research, which focusses on building viable 3D food printing business cases. Two business cases are being researched: the first one is using 3D food printing of everyday food for (elderly) people with chewing and swallowing problems, and the second one is a startup enterprise that provides business-to-business services for events and catering.
The research is conducted together with two partner companies: byFlow and De Verspillingsfabriek.Continue reading “Toward viable business cases in 3D food printing”
Last year byFlow introduced 3D Food Printing for professionals and explained how this technology could be implemented in various sectors, like Restaurants, Pastry Shops and the Food Service Market. This year byFlow and its partners Jan Smink and Verstegen Spices and Sauces are ready to show you the next step: Scaling Up!
Businesses like to talk big; how can we customize production on mass scale, within a limited period of time? byFlow introduces a very new and modern short term solution: 3D Food Printing Farm!Continue reading “The Future: 3D Food Printing for professionals – Let’s scale up together!”
Presented by Mathijs de Schipper, Research Scientist / Innovator at TNO.
3D Food Printing is a promising new technology that offers great possibilities for the creation of improved or new food products and an disruptive food supply chain. Ultimately, this technology may provide a decentralized food manufacturing for fully personalized food products.
This presentation will discuss the state of the art of foodprinting technology at TNO and WFBR (Wageningen Food & Biobased Research) and the use case of making personalized food for the Dutch Ministry of Defense.
Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.
These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.
In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.
Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.Continue reading “3D Printed Note by Note Foods: Customising and Personalising Foods to Meet the Growing Markets of the Future – Presented by Roisin Burke, Technological University Dublin”
Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University, at the 3D Food Printing Conference 2019, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
3D food printers have the ability to combine edible ingredients in new and complex ways, giving rise to tailored nutrition on a per person basis. Now that we can make custom food products, how are we expected to cook them? Jonathan’s ongoing research in laser cooking provides a solution to this problem. Continue reading “Laser cooking: re-imagining the culinary experience – Presented by Jonathan Blutinger, Columbia University”