3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool

Antien Zuidberg

3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Lector A.Zuidberg will shortly introduce HAS hogeschool and the lectorate Design Methods in Food. 3 groups of students will shortly pitch their bachelor project, which will also be presented separately in stand 11.

Interview 
What drives you?
Design methods in Food Innovations

What are the three things you would take with you on a deserted island?
A book, paper and pencils

What emerging technologies/trends do you see as having the greatest potential in the short and long run?
Personalised food , 3d food printing and Design Methods Continue reading “3D food printing @ HAS Hogeschool – Presented by Antien Zuidberg, HAS Hogeschool”

The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences

Patricia Bulsing

The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences, Nutrition and Dietetics bachelor degree programme , at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Knowledge around the technology of food printing is increasing and more and more applications of the technique are being identified. However, the success of a device not only relies on technology, but also on how the end user perceives this technology.

In this presentation we take a look at the acceptance of new technology in general and how 3D food printing is perceived by potential consumers. A qualitative study will be reported whereby acceptance towards food printing is investigated. In addition, a use case, with steps leading to application of this new technology in a relevant setting, will be presented. Continue reading “The psychology around 3D food printing: acceptance and perception – Presented by Patricia Bulsing, The Hague University of Applied Sciences”

3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University

Lu Zhang

3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

Extrusion-based 3D printing offers more flexibility in achieving food structures with controlled composition, geometric complexity and added functionality compared to conventional manufacturing methods. This study investigates the feasibility of 3D printing of wheat flour dough containing probiotics (i.e., Lactobacillus plantarum WCFS1) and the survival of probiotic bacteria during post-processing (i.e., baking) as influenced by the geometric design of the structure and the baking condition. From our previous studies we hypothesized that baked products with higher surface/volume ratios would lead to increased survival of bacteria after baking. The printability of different dough formulations was evaluated by two characteristics: easy and uniformity of extrusion; precision and accuracy of the printing. Designs were created to make highly-porous and filled baked food structures. Results show that the precision and stability of the printed structure was the best when using wheat flour with lower protein content (7.2 % w/w), when using a nozzle diameter of 1.2 mm and by adding calcium caseinate (3 % w/w of flour) to weaken the gluten network. The baking process at 175 ○C did not affect the appearance of the printed structures and thus survival of probiotic bacteria was determined. The residual viability of probiotics in a ‘honeycomb’ structure was 1-log higher than that in a ‘concentric’ structure, when 98 % degree of starch gelatinization was reached. This result is consistent with our hypothesis that the bacteria survived better in a structure with higher surface/volume ratio. This work may offer a new avenue to the development of innovative solid food products containing probiotic bacteria. Continue reading “3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University”

Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink

3D Food Printing Masterclass

Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink

“Sounds interesting, but what could I actually do with it?”

If you’ve ever asked yourself this question about 3D Food Printing, this Masterclass is exactly for you.
byFlow – a Dutch company with worldwide expertise in the field of 3D Food Printing, together with Top Chef Jan Smink – nr. 11 at Bocuse d’Or 2017, opening in September his own restaurant with 3D-printed food, will take you to the next level of 3D Food Printing.

Not only will the technology get demonstrated and explained – the goal is to present you its practical applicability.

Are you curious what are the newest developments?

What’s the added value for professionals like you?

What’s the potential for the future?

Join the Masterclass and look beyond the hype! byFlow and Jan Smink will show you what’s there.

Continue reading “Beyond the hype: The next level of 3D Food Printing with byFlow & Jan Smink”

3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO

Kjeld Van Bommel

3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

TNO has been active in the area of 3D Food Printing since 2011. Based on its combined knowledge and expertise on 3D printing as well as food, TNO has been able to help 3D food printing develop into an exciting new field. 3D food printing innovations at TNO have been made both in the materials and formulations space as well as in the area of processes and equipment. The presentation will focus on some of the latest results obtained using the various 3D printing technologies under investigation at TNO. Continue reading “3D food printing @ TNO: latest developments – Presented by Kjeld van Bommel, TNO”

Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research

Mary Scerra

Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research, Development and Engineering Center, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.

3D printing technology for food continues to advance. This technology uniquely offers customizability, which is as yet an unexploited advantage for fulfilling an individual’s preferences or specific nutritional needs. The potential relevance of this technology for application to military field feeding is currently being investigated.

Consumer judgements of the sensory characteristics and concept acceptability of 3D printed food were recently measured, showing both high approval of the product and general acceptance of the technology. While food, with its complex and varied composition and rheological behavior, is a relatively challenging media to 3D print, we have demonstrated that systematically modifying the material properties of the matrices aids in their printability.

Application of this technology to military field feeding could in the future provide highly tailored ration components that meet the Warfighter’s real-time nutritional needs and preferences. Furthermore, placement of 3D printers on or near the battlefield could be logistically beneficial by reducing reliance on typical thermostabilized ration components, which have a mandated 3 year shelf life, and in which quality can degrade over time. PAO# U18-146 Continue reading “Exploration of 3D food printing and its application for tailored military rations – Presented by Mary Scerra, US Army Natick Soldier Research”

Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat

plant based proteins

Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat

Eshchar Ben Shitrit is CEO & Co-Founder of Jet-Eat, Israel. Eshchar is a technology strategist by day and foodie by night. After working on digital printing for HP Indigo and digital finishing + 3D modeling at Highcon system, he started pursuing his life long dream – making food printing possible. Combining passion for innovation and obsession with food, Jet-eat aims to transform the way that people prepare, experience and share food. Coming from the birthplace of digital printing, and the emerging hub of for foodtech – Israel is set to be the place where true food printing can come from. On June 28, Eshchar Ben Shitrit will speak about The food Printing Manifesto at the 3D Food Printing Conference 2018 in Venlo, The Netherlands.
Continue reading “Material research of printable plant based proteins has greatest future potential – Eshchar Ben Shitrit, Jet-Eat”

The food Printing Manifesto – Presented by Eshchar Ben Shitrit, Jet-Eat

Eshchar Ben Shitrit

The food Printing Manifesto – Presented by Eshchar Ben Shitrit, Jet-Eat, at the 3D Food Printing Conference, Jun 28, Brightlands Campus , Villa Flora, Venlo, The Netherlands. Read the interview

How will the coming decades shape the future of food printing? What does it take for food printing to go from gimmick to a game-changing technology, with a real global impact? The Food Printing Manifesto is a unique attempt to question the fundamental assumptions of 3D food printing and lay the ground for a new field – food printing. Continue reading “The food Printing Manifesto – Presented by Eshchar Ben Shitrit, Jet-Eat”

3D Food Printing Conference welcomes Flam3D as Media Partner

Flam3D

3D Food Printing Conference welcomes Flam3D as Media Partner

About Flam3D
3D printing or ‘additive manufacturing’ is a collection of technologies that make up a product (‘printed’) from a base stock, usually layer per layer. New markets are emerging as the production rates increase and more potential raw materials get developed. It is widely accepted that 3D printing will have a major impact on the way goods are produced and transported. The technology also offers huge opportunities for sustainable production.

Also interested in 3D-printing for your company? Contact us for more information. Continue reading “3D Food Printing Conference welcomes Flam3D as Media Partner”

3D Food Printing Conference welcomes 3DigitalCooks as Media Partner

3DigitalCooks

3D Food Printing Conference welcomes 3DigitalCooks as Media Partner. The event will take place on 28 June 2018, Villa Flora, Venlo, The Netherlands.

About 3DigitalCooks
3DigitalCooks exists to create new positive food experiences. To do so, we use 3d food printing (3DFP). We are passionate to merge food with technology to create new kitchen tools. We develop digital cooking tech (SW & HW) that is easy to use for everybody. We offer consulting, training, catering, 3DFP tools and research. We strongly believe that the best way to pursue our vision is through innovation and collaboration. Therefore 3DC commits to promote, connect and share with anybody involved or interested in the field. Continue reading “3D Food Printing Conference welcomes 3DigitalCooks as Media Partner”