The challenge of high throughput 3D printers for food application; bottlenecks and possible solutions.

Alain Lebail

3D food printing investigations are for the most dealing with flow rates in the range of few ml per minutes more or less. Such flow rate allow the production of small sized food samples, food prototypes or personalized food corresponding to a niche market. The major application of food ADM (additive manufacturing) with high throughput is without any doubt the pizza manufacturing, based on a layer by layer approach.

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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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3D food printing – an emerging technology delivers novel insights in traditional food 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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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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FlaVR, a pitch from the University of Warwick


FlaVR is a technology developed at the University of Warwick that allows recreating highly accurate real flavour experiences by delivering the precise combination of individual virtual flavour components (taste, aroma, mouthfeel) to a person’s mouth and nose. In fact, we have developed the ability to simulate, modify and replicate any smell, taste or flavour experience in a safe, controlled, and repeatable manner.

Because it is a simulation, our FlaVR system can also increase or decrease the strength of individual virtual flavour components, e.g. making it saltier, less astringent, etc., in a controlled and guided manner, with instant feedback on people’s (e.g. focus groups/tasters/product developers) new choice until they achieve a new preferred flavour/smell they enjoy and which is likely to be also enjoyed by other end consumers.

FlaVR also allows moving to different directions in the food flavour spectrum giving freedom to personalise the flavour of any 3D food printed, plant-based or any food & drink product in line or even beyond the well-known flavour preference trends. Once the simulated new preferred flavour has been chosen, the closest existing actual flavour can be identified and recreated by matching with the precisely chosen component quantities.

We believe this technology can help to improve the flavour of plant-based diets, 3D printed food as well as another type of healthy food which have high nutritional content but are not necessarily perceived as being “tasty”. In fact, FlaVR can support the personalisation of food & drink products.  Moreover, FlaVR will reduce product development timescales and improve the chance of a new food product succeeding in a target market by gathering flavour preference intelligence in a scientific, rapid and effective manner. The prospect of discovering novel flavours will open up exciting new commercial possibilities. Flavour tailored to specific local preferences is another potential benefit.

This technology will be pitched during one of the breaks of the conference.

Direct Ink Writing (DIW) 3D Printing of Rheology-modified Food Inks

Michinao Hashimoto

presentation by Michinao Hashimoto, Singapore University of Technology and Design at ONLINE 3D Food Printing Conference (November 26, 14:30 – 18:30 CET). REGISTER HERE to attend

3D printing of food has been achieved by various methods of fabrication including selective laser sintering (SLS) and hot-melt extrusion. However, these methods are not always suitable to create 3D models of temperature-sensitive food because they require high temperatures for processing.

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Food and Pharma get personalized with 3D Printing! (VIDEO)


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.

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