24 November 2022, 9th edition, Mikrocentrum, The Netherlands
#3dfoodprinting
Dorothée Goffin, Directrice of Smart Gastronomy Lab at University of Liège, presents at the 3D Food Printing Conference: “3DFP a device of choice inside the smart kitchen experience to improve the culinary practice for nutrition and pleasure”. Continue reading “Dorothée Goffin, Smart Gastronomy Lab presents: “3DFP a device of choice inside the smart kitchen experience””
Now, the 3D printing technology took another step forward with the introduction of a farm box that can be printed at home. The project comes courtesy of FoodRising.org, a non-profit “science-based natural health advocacy organization”. This grow box is the first of their planned series of practical inventions that will make healthy and natural foods more accessible to the world at large. Continue reading “3D Printable Grow Boxes Encourage Healthy Eating”
Every year thousands of tons of vegetables and fruits get destroyed because farmers cannot afford cold storage facilities in developing countries. According to a recent study conducted by United Nations around 45% of fruits and vegetables are wasted even before reach local markets. Continue reading “This 3D Printed Tent Keeps Food Fresh (VIDEO)”
Entrepreneur Lynette Kucsma is bullish on the idea. Lynette Kucsma wants to sell the 21st century’s version of the microwave. The “Foodini”—an automated meal-assembly machine that creates homemade meals faster and more efficiently than human hands—is the first product by Natural Machines, Kucsma’s company. Continue reading “Will 3D printed food become as common as the microwave?”
Dezeen and MINI Frontiers: food designer Chloé Rutzerveld has developed a concept for “healthy and sustainable” 3D-printed snacks that sprout plants and mushrooms for flavour. Rutzerveld’s Edible Growth project consists of 3D-printed shapes containing a mixture of seeds, spores and yeast, which will start to grow after only a few days. Continue reading “3D Printing With Living Organisms “Could Transform The Food Industry” (VIDEO)”
Prof. dr. Mark J. Post, Chair of Physiology at Maastricht University, presents during the 3D Food Printing Conference: “Medical Technology to produce Beef”. Continue reading “Mark J Post, Maastricht University presents: “Medical Technology to produce Beef””
Prof. Dr. Thomas Loetzbeyer of University of Applied Science Weihenstephan Triesdorf and Print2Taste, presents during the 3D Food Printing Conference: “3D food printing in catering and gastronomy”. Continue reading “Thomas Loetzbeyer, University Weihenstephan presents: “3D food printing in catering & gastronomy””
Frits Hoff, Director at FabLab Maastricht, presents during the 3D Food Printing Conference: “Experiences with 3D Food Printing”. Continue reading “Frits Hoff, FabLab Maastricht presents: “Experiences with 3D Food Printing””
Why you should read this? Because this article explains why your dessert looks like strawberry but tastes like rasberry. To print three-dimensional figures with chocolate you basically have to melt it and use a syringe to design the layers. Continue reading “3D Printed Fruit Lets You Match Your Taste”
FME becomes mediapartner of the 3D Food Printing Conference. Powered by Dutch Technology, FME binds the Dutch technology industry together so we can collectively answer every question and meet every challenge that the world faces today and tomorrow. Continue reading “FME becomes mediapartner of 3D Food Printing Conference”