according to Kjeld van Bommel, Senior Researcher at TNO during his interview for JakajimaTV hosted by Pieter Hermans. TNO has been active in the area of 3D Food and 3D Pharma Printing since 2011. Based on its combined knowledge and expertise on 3D printing as well as food and pharma, TNO has been able to help organisations to develop exciting new products and services.Continue reading “Food and Pharma get personalized with 3D Printing! (VIDEO)”
by Nina Hoff, CEO and co-founder of byFlow
3D Food Printing is a technology that is out there since 2006. Since then, not only the technology but also the applications have evolved.Continue reading “The secrets of 3D Food Printing disclosed”
by Dan Rubinsky, RS3Dprints Inc.
This presentation focuses on new technology to scale the production of alternative meat products to an industrial output level using cryolithographic parallel 3D printing technology.Continue reading “Mass production of 3D printed alternative meats”
by Antien Zuidberg, Professor Design Methods for Food at HAS University of Applied Sciences
Antien Zuidberg presents her view and research on 3D Food Printing. Another JakajimaTV talk with host Pieter Hermans.Continue reading “Transition in 3D Food Printing”
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)”
by Marine Coré Baillais, Digital Patisserie
As former Deputy CEO of Sculpteo, a well-known online 3D printing service, I came to Food printing with convictions and some bias. I’ll try to modestly explain how my background and my experience as a pastry chef has lead me to create the Digital Patisserie.Continue reading “From Polymer to upcycling : an unexpected journey in 3D Food Printing”
by Gaia Di Martino, Hochschule Ruhr West
Nowadays more and more people are intrigued by 3D food printing; but most of the 3D printers for food require a certain practical experience to be used at their best. On top of that, often these machines are hard and time consuming to be cleaned. This is how the idea of a new 3D printer was born: a machine that combines the perks of a greater automation of a control system and the cleanliness of a new concept for the printing head. A cleaner and more hygienic 3D printer for food that can be used by anyone, no matter the level of expertise.Continue reading “Cook.3D: a new food 3D printing approach”
Based on a research partnership between UTT (Technology University of Troyes) and La Patisserie Numerique, this 3d slicer software enables you to build a continuous printing path. This way, we’re avoiding retractation and non-printing moves during the 3d food printing.Continue reading “La Pâtisserie Numérique introduces slicer software for 3D Food Printing”
Labiotech.eu is media partner of 3D Food Printing Conference 2020
Labiotech.eu is the leading digital media covering the European biotech industry. Over 150,000 monthly visitors use it to keep an eye on the business and innovations in biotechnology. The company’s mission is to build the “Next Generation of Digital Media for Biotech”.Continue reading “3D Food Printing Conference welcomes Labiotech.eu as Media Partner”
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.
Through the new Mona Lisa 3D Studio, chefs now have a world of new creative tools at their disposal. For the launch event, Mona Lisa teamed up with Jordi Roca – one of the world’s most creative pastry chefs – to help him unleash his creativity through a unique 3D piece made out of chocolate. His latest creation ‘Flor de Cacao’ represents a cocoa bean that opens up like a cacao flower through contact with hot chocolate sauce.
This new way of working with chocolate is going to take consumers by surprise, with previously unthinkable shapes produced at scale and with impressive precision. I’m usually inspired by the things I can’t do as they represent a creative challenge – but now, thanks to Mona Lisa 3D Studio, I can take my chocolate craftsmanship to the next level. I can imagine any new kind of design and it will come to life.
Pioneering on the chocolate market
Innovation is an important pillar of Barry Callebaut’s proven ‘smart growth’ strategy. I am delighted that the Mona Lisa 3D Studio allows chefs to create unique consumer experiences at scale. This technological breakthrough innovation positions the Mona Lisa brand at the forefront of the industry and strengthens Barry Callebaut’s global leadership in Decorations.
The Mona Lisa 3D Studio is equipped with innovative precision technology capable of printing thousands of pieces at a time while retaining a bespoke hand-made appearance. Chefs and customers can personalize a chocolate decoration with their own unique design, shape and size preferences, before a team of designers transform the product into a digital 3D prototype with samples. Once the prototype is approved, the final product can be quickly reproduced at scale. The creations can be used for desserts, confectionery, hot drinks and pastries. This service will be first available to chefs and hotels, coffee chains and restaurant establishments in specific European countries. The first customer of the Mona Lisa 3D Studio is Van der Valk, a leading hotel chain in the Netherlands.
Empowering brands and chefs to stay ahead of trends with unseen chocolate creations
Millennials and centennials want to celebrate life with new experiences and stories. In this context, food aesthetics are increasingly important. A recent Barry Callebaut research study showed that 70% of consumers want to try new and exciting chocolate experiences – and 6 out of 10 want to share it on social media. 3D printing is addressing consumer desires by pushing the boundaries of what’s possible aesthetically. With the new technology, chefs can develop unseen and unique creations and expand their craftsmanship while working with Belgian chocolate.