Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research

Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Besides FDM/extrusion printing also powder based techniques such as Powder Bed Printing (PBP) and Selective Laser Sintering (SLS) offer potential for food production. Main advantages of powderbased printing are the higher degrees of 3D design freedom and scalability. Furthermore, these techniques offer unique potential to control the local composition as well as the physical state of the food product structure on a voxel base. This presentation gives an overview of the current state of the art of powder based food printing technologies and their added value over conventional food manufacturing.

What drives you?
Curiosity to understand food texture; desire to make healthy food and passion for the taste and flavour of food to enjoy.

What are the three things you would take with you on a deserted island?
I would cheat and bring my wife along with my three sons

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Digitalization, including social media and how consumers collect information and make their decisions

What kind of impact do you expect them to have?
Growing tendency towards consumer empowerment and personalization

What are the barriers that might stand in the way?
Trust in food science and food industry declining, what is true/good for me??

What do you hope people to learn from your presentation?
3D food printing is more than an interesting opportunity for shaping

About Martijn Noort
Martijn works for Wageningen Food & Biobased Research as project manager and scientist within the Food Technology department. Since 2011 Martijn has been working on 3D printing of many different types of food products and using different printing technologies. Besides 3D printing, food reformulation is a key research topic, ie salt, sugar, fat reduction, or addition of positive components such as proteins and fibres.

About Wageningen Food & Biobased Research  
We are a contract research organisation which works together with companies, government authorities and other knowledge institutes. We cooperate within bilateral projects as well as public-private partnerships. Confidentiality, clear agreements on intellectual property, quality and a goal-driven approach are key aspects of all our research projects.

About 3D Food Printing Conference 2018

The 3D printing technology will be fundamental to the way people interact with food in the future. Supermarkets are already testing to 3D print customized cakes, restaurants are offering printed desserts. Some even claim that there will be a 3D food printer in every home in just two years.

However, much research is required to change the hype into reality. Which industries will be influenced by the technology? Which food components can be printed in the near future? And which aspects should be taken into account to ensure safety and maintainability of 3D printed food?

The 3D Food Printing Conference will answer this kind of questions.

The conference is part of a two-day Agri Food Innovation Event (June 27-28, 2018) that includes 4 dedicated conferences and an expo.



One Reply to “Powderbased 3D food printing technologies – Presented by Martijn Noort, Wageningen Food & Biobased Research”

Leave a Reply

Your email address will not be published.