3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong

3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Food Layered Manufacturing (FLM) has been widely investigated for its potential to combat various issues in the food industry. For a food item to be FLM compatible, it must possess suitable rheological properties to allow for its extrusion and to keep its 3D printed structure. We present a rheological analysis of two commercially available breakfast spreads, Vegemite and Marmite, and show their compatibility with FLM in producing 3D structures and attractive food presentations onto toasted bread substrates. The inherent conductivity of the breakfast spreads was used to print edible circuits onto a “breadboard.”

About Charles Hamilton

Charles is a Masters Student at the University of Wollongong (UOW) in Australia. In 2015 he received his Bachelors with honors in physics from Colgate University (USA). At UOW, he is a part of the Soft Materials Group and is very interested in 3D-printing food and edible electronics devices.

About University of Wollongong 

The University of Wollongong is an internationally recognized research intensive University located an hour south of Sydney on the east coast of Australia. Its commitment to its students is evident through its graduates, who are recognized for their capability, quality, and success in the global workplace.

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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