FlaVR, a pitch from the University of Warwick

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)

tno

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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Mona Lisa, world’s first personalized 3D printed chocolate brand (VIDEO)

Gavin Bown

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.

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Cook.3D: a new food 3D printing approach

Gaia Di Martino

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.

program: https://3dfoodprintingconference.com/program/

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