Technologies, Tools and Systems for Rethinking the Food of Today and Inventing the Tastes of the Future

Daniel Cermeno

Novel fabrication strategies by using additive manufacturing systems have revolutionized important industry sectors thanks to their ability to create objects, constructs and ultimately products. Due to the advantages of functionalization, customization, personalized nutrition design, simplified supply chain and broadening existing food materials, 3D printing has been extensively studied in the food sector during the past decade. While more applications, formats, and end-products are getting explored, the availability of industrial printer models and tool-sets that cover the necesities of the food printing processes are developed.

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Starch-based inks for 3D food printing application

Bianca Maniglia

3D food printing is a futuristic technology that consists of additive manufacturing to create personalized and creative food products. 3D printing can deliver a product that adapts to specific consumption, texture, taste, cost, practicality, and nutrition. Extrusion-type 3D printing is the most common for the production of printed foods, as it is easy to process and allows the use of different types of materials (called “food inks”).

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3D food printing – an emerging technology delivers novel insights in traditional food science

science

The traditional production of foods based on solid open-cell foams is highly complex. Thereby, a creation of a bulk phase of complex polymer-particle systems, partly the inflation and material-depended gas holding capacity and its final stabilization to the open-cell foam shows this complexity. All these parameters influence the cellular structure of the food and its functionality in terms of texture. This texture appears as a sensory property and a multi-parameter attribute. Additive manufacturing enables a complete redesign of such traditional food processes and enables especially in a scientific point of view entirely new possibilities for the understanding of the current production of foods.

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How 3D printing can be used to alter sensory perception of food products

sicong zhu

It is well known that 3D food printing holds many promises for making customized foods with attractive shapes, tailored texture properties, and personalized nutritional value. Even though numerous studies demonstrated instrumental texture properties could be influenced by structure modifications of 3D printed foods, no study to date described the impact of these structure modifications on sensory texture perception.

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Computer vision applications to monitor and calibrate extrusion-based 3D food printing

computer vision

3D food printing is an emerging technology that can customize food designs and produce personalized foods. Extrusion-based 3D food printing dispenses food filaments onto a platform, and the object is built layer by layer based on a digital design. The diversity of food materials made it challenging to control the extrusion flow, which often leads to over and under extrusion during printing. Computer vision (CV) offers automated and standardized methods to measure object distance and velocity. Here, we introduce applications of CV to monitor and calibrate 3D food printing.

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Brainport TechLaw is Industry Partner of 3D Food Printing Conference

Brainport TechLaw

Brainport TechLaw exists since 2013 and is a platform where technology and law come together, literally and figuratively speaking. Our goal is to combine, share and ensure specific knowledge in technology and law. This is achieved, among others, by connecting our members – entrepreneurs in (high)tech branches and specialist advisers (including accountants, lawyers, patent attorneys) – and by organizing thematic events.

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