Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu
A perfect combination of traditional, local products and an innovative approach. This is the essence of his cuisine, which brought him to the very top of the Dutch food industry. From September 2018 we will be able to experience it in its full glory. Jan Smink, Top Chef and Ambassador of byFlow, is opening his own restaurant in Wolvega. It will be the first place in the Netherlands with 3D-printed food on the menu.
To surprise my guests with a new and unique experience, I want to be open to innovative technologies. By using the Focus 3D Food Printer I’m able to experiment with traditional, local ingredients and serve them in forms and shapes that otherwise would not be possible. I’m excited that my restaurant will be the first in the Netherlands to do so. Continue reading “Top chef Jan Smink opens first high-end restaurant in The Netherlands with 3D-printed food on menu”
Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink
“Sounds interesting, but what could I actually do with it?”
If you’ve ever asked yourself this question about 3D Food Printing, this Masterclass is exactly for you.
byFlow – a Dutch company with worldwide expertise in the field of 3D Food Printing, together with Top Chef Jan Smink – nr. 11 at Bocuse d’Or 2017, opening in September his own restaurant with 3D-printed food, will take you to the next level of 3D Food Printing.
Not only will the technology get demonstrated and explained – the goal is to present you its practical applicability.
Are you curious what are the newest developments?
What’s the added value for professionals like you?
What’s the potential for the future?
Join the Masterclass and look beyond the hype! byFlow and Jan Smink will show you what’s there.
Continue reading “Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink”
3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
TNO has been active in the area of 3D Food Printing since 2011. Based on its combined knowledge and expertise on 3D printing as well as food, TNO has been able to help 3D food printing develop into an exciting new field. 3D food printing innovations at TNO have been made both in the materials and formulations space as well as in the area of processes and equipment. The presentation will focus on some of the latest results obtained using the various 3D printing technologies under investigation at TNO. Continue reading “3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO”
Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research, Development and Engineering Center, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
3D printing technology for food continues to advance. This technology uniquely offers customizability, which is as yet an unexploited advantage for fulfilling an individual’s preferences or specific nutritional needs. The potential relevance of this technology for application to military field feeding is currently being investigated.
Consumer judgements of the sensory characteristics and concept acceptability of 3D printed food were recently measured, showing both high approval of the product and general acceptance of the technology. While food, with its complex and varied composition and rheological behavior, is a relatively challenging media to 3D print, we have demonstrated that systematically modifying the material properties of the matrices aids in their printability.
Application of this technology to military field feeding could in the future provide highly tailored ration components that meet the Warfighter’s real-time nutritional needs and preferences. Furthermore, placement of 3D printers on or near the battlefield could be logistically beneficial by reducing reliance on typical thermostabilized ration components, which have a mandated 3 year shelf life, and in which quality can degrade over time. PAO# U18-146 Continue reading “Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research”
The research collaboration aims to create customised meals for patients using 3D printing technology and newly developed ingredients. The meals should have the correct nutrition and energy content in relation to the individual patient’s needs and will also be adapted to the patient’s wishes for taste and consistency. The project partners expect that 3D printed meals will make it possible to supplement the medical treatment with a customised nutritional treatment for hospital patients, and at the end of the project the concept will be tested at Aalborg University Hospital.
“The core point is that 3D printing technology can be used to produce tailored meals. This is of great importance, because each patient needs a particular diet, both in relation to his or her disease and nutritional requirements as well as adapted to their taste preferences,” stated the professor of dairy process technology Lilia Ahrné from the Department of Food Science at the University of Copenhagen.
Three sections at the Department of Food Science are taking part in the research collaboration: Design and Consumer Behaviour, Microbiology and Fermentation, and Ingredient and Dairy Technology. Continue reading “Copenhagen University research aims at using 3D printed food to help hospital patients”
SuperMeat, the Israeli biotech and food-tech startup, has announced today it has raised $3M in seed funding and has formed a strategic partnership with PHW, one of Europe’s largest poultry producers, and an equity investor in the company.
The recent seed round was led by US-based venture capital fund New Crop Capital and mission-oriented VC firm Stray Dog Capital. Both firms are openly committed to investing in more sustainable food systems, and have previously backed big names in the alternative protein field such as Beyond Meat and SunFed. This new round of funding comes on the heels of a wildly successful Indiegogo campaign which raised $230,000 in pre-orders for SuperMeat’s clean meat products. Continue reading “Israeli biotech, food-tech startup SuperMeat raises $3M in seed funding”
The Hebrew University of Jerusalem’s Yissum Research Development Company have just unveiled a futuristic, extremely impressive breakthrough for 3D printing technologies – personalized foods made using an edible, high-tech fiber with zero calories! This versatile fiber is known as nanocellulose.
According to the President of Yissum and CEO Yaron Daniely, “[t]he idea [of this 3D printed food technology] is to enable full control of the substances used for the purpose of creating healthy and tasty meals that can be eaten immediately. This has the potential to address a variety of challenges facing the field of nutrition.”
Foods such as meat substitutes could be easily printed, as well as producing allergy-friendly alternative products. Ultimately, this is a giant leap toward eliminating animal agriculture from food production altogether without compromising on traditional textures. Continue reading “Personalized vegan foods made using 3D printed high-tech fiber with zero calories”
A Ukrainian pastry chef by the name of Dinara Kasko is making waves ‒ both figuratively and literally ‒ with a new cake baking technique that combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing. A collaborative undertaking that’s original from start to finish, Kasko works together with artists, engineers, and other pastry chefs to make her elaborate, geometric creations.
3D printed molds form the basis of these one-of-a-kind pastries, produced via state-of-the-art modeling software that simulates the interaction of objects in space. Variables such as shapes, material properties, gravity, and of course, flavour all come into play in Kasko’s painstaking baking process, which has been featured on magazine covers, design websites, and baking competitions around the world.
The result is an exquisite slice of artistry that’s almost too good to eat. Of course, “almost” is the operative word here, as Kasko always includes the crème de la crème of gourmet ingredients, in true pastry chef fashion. Continue reading “New cake baking technique combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing”
Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat
Eshchar Ben Shitrit is CEO & Co-Founder of Jet-Eat, Israel. Eshchar is a technology strategist by day and foodie by night. After working on digital printing for HP Indigo and digital finishing + 3D modeling at Highcon system, he started pursuing his life long dream – making food printing possible. Combining passion for innovation and obsession with food, Jet-eat aims to transform the way that people prepare, experience and share food. Coming from the birthplace of digital printing, and the emerging hub of for foodtech – Israel is set to be the place where true food printing can come from. On June 28, Eshchar Ben Shitrit will speak about The food Printing Manifesto at the 3D Food Printing Conference 2018 in Venlo, The Netherlands.
Continue reading “Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat”
The food Printing Manifesto – Presented by Eshchar Ben Shitrit, Jet-Eat, at the 3D Food Printing Conference, Jun 28, Brightlands Campus , Villa Flora, Venlo, The Netherlands. Read the interview
How will the coming decades shape the future of food printing? What does it take for food printing to go from gimmick to a game-changing technology, with a real global impact? The Food Printing Manifesto is a unique attempt to question the fundamental assumptions of 3D food printing and lay the ground for a new field – food printing. Continue reading “The food Printing Manifesto – Presented by Eshchar Ben Shitrit, Jet-Eat”