3D food printing is an emerging technology that can customize food designs and produce personalized foods. Extrusion-based 3D food printing dispenses food filaments onto a platform, and the object is built layer by layer based on a digital design. The diversity of food materials made it challenging to control the extrusion flow, which often leads to over and under extrusion during printing. Computer vision (CV) offers automated and standardized methods to measure object distance and velocity. Here, we introduce applications of CV to monitor and calibrate 3D food printing.Continue reading “Computer vision applications to monitor and calibrate extrusion-based 3D food printing”
Brainport TechLaw exists since 2013 and is a platform where technology and law come together, literally and figuratively speaking. Our goal is to combine, share and ensure specific knowledge in technology and law. This is achieved, among others, by connecting our members – entrepreneurs in (high)tech branches and specialist advisers (including accountants, lawyers, patent attorneys) – and by organizing thematic events.Continue reading “Brainport TechLaw is Industry Partner of 3D Food Printing Conference”
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.Continue reading “The challenge of high throughput 3D printers for food application; bottlenecks and possible solutions.”
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.
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.Continue reading “Direct Ink Writing (DIW) 3D Printing of Rheology-modified Food Inks”
Press release Paris, October 29, 2020
Cakewalk3d will democratize culinary 3D printing
Kickstarter order deliveries start on December 2020!Continue reading “Press release: Cakewalk3d will democratize culinary 3D printing”
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”