3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University

3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands. Extrusion-based 3D printing offers more flexibility in achieving food structures with controlled composition, geometric complexity and added functionality… [read more]

Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu

Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu A perfect combination of traditional, local products and an innovative approach. This is the essence of his cuisine, which brought him to the very top of the Dutch food industry. From September 2018 we will be able to experience… [read more]

Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research

Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research, Development and Engineering Center, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands. 3D printing technology for food continues to advance. This technology uniquely offers customizability, which… [read more]

Copenhagen University research aims at using 3D printed food to help hospital patients

The research collaboration aims to create customised meals for patients using 3D printing technology and newly developed ingredients. The meals should have the correct nutrition and energy content in relation to the individual patient’s needs and will also be adapted to the patient’s wishes for taste and consistency. The project partners expect that 3D printed… [read more]

Israeli biotech, food-tech startup SuperMeat raises $3M in seed funding

SuperMeat, the Israeli biotech and food-tech startup, has announced today it has raised $3M in seed funding and has formed a strategic partnership with PHW, one of Europe’s largest poultry producers, and an equity investor in the company. The recent seed round was led by US-based venture capital fund New Crop Capital and mission-oriented VC firm Stray Dog… [read more]

Personalized vegan foods made using 3D printed high-tech fiber with zero calories

The Hebrew University of Jerusalem’s Yissum Research Development Company have just unveiled a futuristic, extremely impressive breakthrough for 3D printing technologies – personalized foods made using an edible, high-tech fiber with zero calories! This versatile fiber is known as nanocellulose. According to the President of Yissum and CEO Yaron Daniely, “[t]he idea [of this 3D printed food technology]… [read more]

New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing

A Ukrainian pastry chef by the name of Dinara Kasko is making waves ‒ both figuratively and literally ‒ with a new cake baking technique that combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing. A collaborative undertaking that’s original from start to finish, Kasko works together with artists, engineers, and other pastry chefs… [read more]

Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat

Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat Eshchar Ben Shitrit is CEO & Co-Founder of Jet-Eat, Israel. Eshchar is a technology strategist by day and foodie by night. After working on digital printing for HP Indigo and digital finishing + 3D modeling at Highcon system, he… [read more]