Hype vs. Reality in 3D-foodprinting – Presented by Frits Hoff, byFlow

Hype vs. Reality in 3D-foodprinting. – Presented by Frits Hoff, byFlow at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

byFlow is one of the few organisations specialized in 3D foodprinting. In 2013 Floris Hoff was co-developer at TNO of the first 3D printer for chocolate. Since then a lot of R&D has been done in collaboration with multinationals and universities for several markets: chocolatiers (special mix, special 3D printer), supermarkets (personalized cakes), fine dining (recipes and designs with Michelin chefs, food designers etc), health care (smooth food for people who can not swallow / personalized nutrition), food suppliers (the use of vacuum fried dried fruit) etc.

The presentation will address these questions:

  • What are the real benefits of 3D foodprinting?
  • What kind of materials are currently being printed?
  • Can we print with new ingredients like insects, algae or seaweed?
  • What are currently the printing techniques for food printing?
  • Who will use the food printers now and in the near future?
  • What could become the businessmodel for several markets?

About Frits Hoff
Frits Hoff is CBDO and co-founder of byFlow. He is involved with 3D printing since 2009 and an international consultant in these matters. Also director of FabLab Maastricht and former chairman of foundation FabLab Benelux. Frits worked as a teacher in physics and as an educational technologist. In 2006 he was the first one to develop and sell eReaders in the Netherlands, and special laptops for education in 10 different countries.

About byFlow
a Dutch company specialised in healthcare and food. The research into new printing materials led into the development of innovative 3Dprinters like the Focus, in October 2013 the first “laptop” 3Dprinter and the first multimaterial 3Dprinter with exchangeable printer heads. It prints not only the standard plastics, but also wood, biorubber, bronze clay, silicone, ceramics and food, even real chocolate.
Since 2013 we do research in 3Dfoodprinting for chocolatiers, fine dining (Michelin chefs), bakeries, supermarkets, and health care. Demo’s all over Europe showed how much people like personalised food. And the collaboration with local (Michelin) chefs and food-designers made a cookbook with nice looking 3Dprinted meals which taste amazing!
February 2015 clients of the supermarket Albert Heijn could personalize cakes by writing their name or drawing something on a tablet and print it in 5 minutes in Nutella on the cake. We collaborate now with the biggest bakery of the UK to develop a special printer for supermarkets.
Together with the biggest chocolate manufacturer of the world we develop a special 3Dprinter for premium chocolate. Already now you can use the special chocolate granules in the Focus printer to print the highest quality chocolate.
For people who can not swallow (8% in hospitals or elderly homes, up to 80% in nursing homes) we develop a 3D foodprinter which can print normal meals but are easily to swallow. Already in a small country like the Netherlands It could save 300 million Euro’s per year of unnecessary medical costs. And offer a much higher quality of life for these patients.

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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