Last year byFlow introduced 3D Food Printing for professionals and explained how this technology could be implemented in various sectors, like Restaurants, Pastry Shops and the Food Service Market. This year byFlow and its partners Jan Smink and Verstegen Spices and Sauces are ready to show you the next step: Scaling Up!
Businesses like to talk big; how can we customize production on mass scale, within a limited period of time? byFlow introduces a very new and modern short term solution: 3D Food Printing Farm!
Presented by Mathijs de Schipper, Research Scientist / Innovator at TNO.
3D Food Printing is a promising new technology that offers great possibilities for the creation of improved or new food products and an disruptive food supply chain. Ultimately, this technology may provide a decentralized food manufacturing for fully personalized food products. This presentation will discuss the state of the art of foodprinting technology at TNO and WFBR (Wageningen Food & Biobased Research) and the use case of making personalized food for the Dutch Ministry of Defense.
Roisin Burke, Technological University Dublin (formerly Dublin Institute of Technology), will speak at 3D Food Printing Conference, which takes place during AgriFood Innovation Event, June 26-27, Venlo, The Netherlands.
A novel application of Molecular Gastronomy called Note-by-Note cooking (NbN) provides a way of developing customised foods. It involves the creation and design of novel foods by using compounds, either pure or in mixtures, rather than traditional food ingredients.
These are assembled by the chef who designs the shapes, colours, tastes, odours, temperatures, trigeminal stimulation, textures, nutritional aspects, and more of the desired food.
In this way the foods can be tailored to match specific sensorial and nutritional requirements. 3D printed foods developed from NbN recipes offer a promising solution to customising and personalising foods to meet the growing markets of the future.Using the 3D printer facilitates the possibility to improve the textural properties of NbN foods.
Results will be presented of 3D printed foods which were developed using the principles of Note by Note cooking.
3D printing has become the 21st century’s new manufacturing tool and is regularly applied in industries such as aerospace, automotive, fashion and healthcare, but in the last few years it has also made its way into professional kitchens. FOODINK is one key example of a company pioneering the use of food 3D printing and its founder, Antony Dobrzensky, believes the technology is an unstoppable force for the food industry. Continue reading “The First 3D Printing Restaurant In The World”
The Future of 3D Food Printing: Customization and Health Impact
Since its invention in the 1980s, 3D printing technology has evolved at lightning speed. A decade ago, the original technology — where physical objects are printed from 3D digital models — was only reserved for corporations and universities designing prototypes and architectural models. Today, smaller and more affordable, they can be easily seen in kitchens and storefronts, grade schools and homes. Continue reading “The Future of 3D Food Printing: Customization and Health Impact”
The 3D Food Printing Conference 2018 will take place on June 28, at Brightlands Campus in Venlo, The Netherlands, as part of a three-day Agri-Food Innovation Event, which includes 4 conferences, an expo, demo corners (Healthy Nutrition on June 27 and 3D Food Printing on June 28), a 3D Food Printing Masterclass, Brightbox tour (vertical farming expertise centre), Laboratorium tour Centre for Healthy Eating and Food Innovation and a 3D Food Printing Experience at Wageningen University & Research.
The program of the 3D Food Printing Conference includes speakers from reputed universities and companies:
Coaxial extrusion-based printing for designing foods having personalized properties – Presented by Valerie Vancauwenberghe, PhD, Post-Doc, KU Leuven, MeBioS division, Belgium, on June 28, at the 3D Food Printing Conference, during the Agri-Food Innovation Event 2018 at Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Low methoxylated pectin gel is a promising food-ink for the 3D printing of healthy candy having variable textural and structural properties. However, the actual printing method based on simple extrusion requires an incubation post-treatment in calcium solution in order to complete the gelation of printed objects. Coaxial printing can avoid the need of post-treatment by accurately controlling the gelation of printed pectin objects through the simultaneous deposition of pectin ink and crosslink solution.