Scaling up customised production with 3D Food Printing and standard fillings in the Food Service Market

Duo presentation: Nina Hoff, CEO & Co-Founder, byFlow & Jeroen van der Graaf, Creative Innovation Manager, Verstegen Spices & Sauces

byFlow is a leading 3D Food Printing company, and will present a short term solution to scale up customised/personalised production


Interview with Nina Hoff

What drives you?
As a young entrepreneur, my brother and I are on a mission to make a significant change in the Food Industry, aiming to contribute to a more Healthy and Sustainable world.

Why should the delegate attend your presentation?
byFlow, being one of the few commercial 3D Food Printing Companies in the world, is on a mission to change the Food Industry as it is today.

After being on the market with 3D Technology for over 3 years, byFlow has done extensive research within the market and with its customers to find solutions for daily problems.

One of the newest solutions is scaling up personalised/customised production with 3D Technology. Together with her partner Verstegen (Spices & Sauces), byFlow is now able to provide her customers with a short term solution to scale up.

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
3D Food Printing is on its way to change the Food Industry as it is today. Not only will it help to find solutions for Food Waste problems, it will also contribute to make personalised/customised food possible. The question is, can the technology be scaled up, and is the Food Industry ready for a change?

What kind of impact do you expect them to have?
3D Food Printing technology already has an impact in the Food Industry. Chefs are using it to create outstanding dishes, catering companies are able to differentiate from other companies, and Bakeries can now make decorations themselves, and personalise them for their customers.

An even bigger impact will come as soon as the global Food Industry (leading Multinationals) will embrace 3D Food Printing as well. Not as a technology that will take over the current production lines, but as an addition to traditional manufacturing processes to be able to personalise/customise production to keep ahead of the everyday changing customer demand.

What are the barriers that might stand in the way?
The technology is there, and is able to scale up, but 3D Food Printing lacks texture and structure at the moment, so most of the food is made from soft paste. Next to this, a psychological and cultural barrier is to overcome as well.

3D Food Printing has an image that the food that is created by technology is not good for your health, some people even associate it with inkjet printing. Maybe the name has to change, but manly we have to teach more and more people about the advantage of using the technology and how the end consumer will benefit from it.

This is why byFlow already sells 3D Food Printers to (chef) schools and Universities. This radical change, unfortunately, goes slow.

“Special Quote”
“When you mix a dash of inspiration with technology, anything can happen.”

About Nina Hoff

Nina Hoff is the CEO of byFlow – an innovative company specialized in 3D Food Printing. When in 2015 her brother, Floris Hoff, showed to her his own developed 3D Printer, she immediately saw business in the product and together with her brother and father, founded byFlow. As Nina has an educational background and prior experience in business & management, she decided to take the lead within the company. Since then, byFlow has opened up the 3D Food Printing market with their first product, a 3D Food Printer called “the Focus”, and has been constantly working towards growing the company.

About byFlow

byFlow, founded in the Netherlands as a family business in 2015, is currently the market leader in the world of 3D Food Printing. It’s our mission to change the way food is prepared and experienced, aiming to contribute to a more sustainable world. We develop and sell 3D Printing Technology which enables professionals to create customized shapes, textures and flavors, by using fresh ingredients or ingredients that otherwise would have been thrown away.

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