HAS University of applied science, in particular the professorship Design Methods in Food has been researching 3D food printing for over 3 years.
In this presentation the outcome will be presented of the current research, which focusses on building viable 3D food printing business cases. Two business cases are being researched: the first one is using 3D food printing of everyday food for (elderly) people with chewing and swallowing problems, and the second one is a startup enterprise that provides business-to-business services for events and catering.
The research is conducted together with two partner companies: byFlow and De Verspillingsfabriek.
Last year byFlow introduced 3D Food Printing for professionals and explained how this technology could be implemented in various sectors, like Restaurants, Pastry Shops and the Food Service Market. This year byFlow and its partners Jan Smink and Verstegen Spices and Sauces are ready to show you the next step: Scaling Up!
Businesses like to talk big; how can we customize production on mass scale, within a limited period of time? byFlow introduces a very new and modern short term solution: 3D Food Printing Farm!
The Future of 3D Food Printing: Customization and Health Impact
Since its invention in the 1980s, 3D printing technology has evolved at lightning speed. A decade ago, the original technology — where physical objects are printed from 3D digital models — was only reserved for corporations and universities designing prototypes and architectural models. Today, smaller and more affordable, they can be easily seen in kitchens and storefronts, grade schools and homes. Continue reading “The Future of 3D Food Printing: Customization and Health Impact”
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.
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.
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.
3d food becomes more and more an experience… – Interview with Nina Hoff, byFlow
byFlow is a Dutch manufacturer of innovative 3D printers. The Focus of byFlow is the world’s first foldable 3Dprinter with fast exchanging printerheads to print a very wide range of printer materials. This way it becomes possible in the future to print multilayered foods. Chocolate from multinational Barry Callebaut is used by byFlow to make foodprinting easier. Chocolate is a real challenge as it has many properties that have to be handled. Nina Hoff is since 2010 involved in 3D printing via her dad and brother, the last one developed the initial idea out of frustration while developing 3D printers for food. Nina will speak about how 3D printing hacks the way we eat our dinner on June 28 during the 3D Food Printing Conference in Venlo.
“3D food printing is becoming quickly an experience people are looking forward to. 3D food printing has come a long way and still has much development ahead, but in a few years’ time it will become a household activity,” says Nina Hoff, Managing Director byFlow in Eindhoven. “Speed is an important hurdle for us, but has very much to do with the properties of the materials used for printing. Chocolate was our first basic material and proved to be rather difficult, but in the end we have mastered it.”
Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland
Dr. Nesli Sözer is a Principal Investigator at VTT Technical Research Centre of Finland Ltd. and works on the refinement of ingredients and structures of 3D printed food. She will give a speech on this subject and the latest developments in the field during the 3D Food Printing Conference, on June 28, 2017, in Venlo, The Netherlands.
“At the moment the fact that 3D food printing is not generally known to the greater public has to do with challenges associated with ingredient mix rheology (study of flow of mass), shape and structure accuracy, material memory, compatibility with traditional food processing technologies and the low printing speed of 3D printing machines,” according to Dr. Nesli Sözer, “Until now 3D food printing is mostly limited to special designs which require high precision printing. Something you can do with the high end food printers, but is more difficult for the cheaper machines available to the general market. But printing speed is essential to the future acceptance of 3D food printing.” Continue reading “Faster 3D food printing will reach the consumer – Interview with Nesli Sözer, VTT Technical Research Centre of Finland”