3D Food Printing – fascinating new business opportunities for food professionals – Presented by Gerd Funk, Print2Taste GmbH

3D Food Printing – fascinating new business opportunities for food professionals – Presented by Gerd Funk, Print2Taste GmbH at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Within the last years, there has been a rapid progress in technology and food portfolio of 3D food printing. However, economically feasible applications are hardly visible so far. Initial business applications for professionals like confectioners, bakers, caterers or chefs will be demonstrated, enabling new fascinating new business opportunities based on this innovative technology for food production. From the original bridal couple (3D scanned and printed in marzipan) to a large personalized series production of different choco objects (up to 50 different 3D food printed objects within only one hour) as giveaways for customers or events.

About Gerd Funk
– Over 16 years as Product Manager and Managing Director (national and international) with a global leader in the area of professional cooking equipment
– Cofounder of a start up

About Print2Taste GmbH 
Print2Taste is a start-up founded Germany in 2014. The success of the 3D Food Printing System Bocusini® Pro is based on the combination of the Bocusini Pro 3D food printer, easy-to-use refill systems for various edibles and an intuitive user interface with numerous applications to create printable templates.

3D Food Printing Conference AsiaAbout The 3D Food Printing Conference Asia-Pacific


What, When, Where: The 3D Food Printing Conference Asia-Pacific Edition, May 02, 2017, Monash University, Melbourne, Australia

The conference is supported by Meat & Livestock Australia (MLA).

Scope: As with every 3D printing application, there is a lot of hype going on with 3D Food printing. Statements like ‘a 3D Food Printer in every home in 2 years time’ can be heard all the time. Also many start-ups introduce 3D Food printers and people can already now eat 3D printed dinners in restaurants, as it happened during the 2016 European edition of the 3D Food Printing Conference. The reality is that a lot of research and development needs to be done. The promises however are huge, both for professional and consumer markets.

For red meat, 3D printing represents an exciting opportunity to add value to current secondary cuts, trims and by products by developing “meat ink”. Furthermore, in the aged care sector there is a demand for food that is easier to chew and 3D printing provides an opportunity for the red meat industry to offer high protein meals that can be presented in various shapes and sizes, more appetizing that the classical pureed food.

There is a need for creation new business models to meet the demands of different markets who want personalized approaches to nutrients or textures, rather than the current whole muscle product.

The 3D Food Printing Conference will tackle all aspects of these new market opportunities and challenges.

Focus topics:

  • 3D Printing Technology for Value-Added Red Meat
  • Food components: protein, carbohydrates, and fats
  • Custom Nutrition
  • Food Design
  • New value chains
  • Hardware developments
  • Software developments
  • Business models

The 3D Food Printing Conference offers the attendee a platform on the crossroads of science, technology; business in 3D Food Printing. Share knowledge, learn from other professionals and start networking.

Target: Meat producers & meat processing companies | Suppliers to the food industry | Agricultural industry | Hardware / software suppliers | Food research institutions | Regulatory bodies | Trendwatchers | Investors

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