From Polymer to upcycling : an unexpected journey in 3D Food Printing

by Marine Coré Baillais, Digital Patisserie

As former Deputy CEO of Sculpteo, a well-known online 3D printing service, I came to Food printing with convictions and some bias. I’ll try to modestly explain how my background and my experience as a pastry chef has lead me to create the Digital Patisserie.

program: https://3dfoodprintingconference.com/program/

Interview

What drives you?
I am said to always see the glass half full rather than half empty. In my daily life, I devote myself to “how?” much more than to “why?”

Why should the delegate attend your presentation?
I’m an experienced 3D printing business executive but I’m a newbee in Food printing. This helps me to look at the field differently. How can we upgrade Food printing expectations to the same level as plastic printing is one of my main concerns.

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
During Covid19 crisis, 3D printers were not seen as a gadget anymore but as thousands of assets of a decentralized mass-production plant. How can we reproduce the same thing for Food printing ?

What kind of impact do you expect them to have?
Spread the uses of Food printing is the main topic.

What are the barriers that might stand in the way?
In my experience, the best ennemy of 3D printing is … legal framework.

“Special quote”
The last months taught us that 3D printer can play a new role in the society and I am thrilled to confront my opinions with other professionals at the 3D Food Printing Conference.

About La Pâtisserie Numérique / The Digital Patisserie

The Digital Patisserie offers tools and services to invent new sweet creations through 3D printing and all digital manufacturing techniques (cutting, folding).

The company was founded in 2019 by Marine Coré-Baillais and brings together engineers in chemistry, mechanics, software, and designers around the project. Marine has been working for 8 years to develop the uses of 3D printing around the world and is recognized for its expertise. She obtained a Pastry Chef diploma in June 2019 and aims to invent new textures for new sweet pleasures.

With our expertise in 3D printing, the ambition is also to provide tools for all users of food 3D printers. This is how we developed a new 3D slicer for 3D food printing.

The project was selected by the Smart Food incubator of Paris-Co and is part of the 2019/2020 promotion. The Digital Patisserue is also supported by the BPI through the PIA Fab scheme and by INPI.

One Reply to “From Polymer to upcycling : an unexpected journey in 3D Food Printing”

  1. Dear Sir/ Madam,
    Please note that I as a senior scientist am very interested in but no possibility of payment, no card, etc.

Leave a Reply

Your email address will not be published. Required fields are marked *