The challenge of high throughput 3D printers for food application; bottlenecks and possible solutions.

Alain Lebail

3D food printing investigations are for the most dealing with flow rates in the range of few ml per minutes more or less. Such flow rate allow the production of small sized food samples, food prototypes or personalized food corresponding to a niche market. The major application of food ADM (additive manufacturing) with high throughput is without any doubt the pizza manufacturing, based on a layer by layer approach.

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Starch-based inks for 3D food printing application

Bianca Maniglia

3D food printing is a futuristic technology that consists of additive manufacturing to create personalized and creative food products. 3D printing can deliver a product that adapts to specific consumption, texture, taste, cost, practicality, and nutrition. Extrusion-type 3D printing is the most common for the production of printed foods, as it is easy to process and allows the use of different types of materials (called “food inks”).

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Cook.3D: a new food 3D printing approach

Gaia Di Martino

by Gaia Di Martino, Hochschule Ruhr West

Nowadays more and more people are intrigued by 3D food printing; but most of the 3D printers for food require a certain practical experience to be used at their best. On top of that, often these machines are hard and time consuming to be cleaned. This is how the idea of a new 3D printer was born: a machine that combines the perks of a greater automation of a control system and the cleanliness of a new concept for the printing head. A cleaner and more hygienic 3D printer for food that can be used by anyone, no matter the level of expertise.

program: https://3dfoodprintingconference.com/program/

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3D food printing as a tool for flavour release modelling

Marco Morgenstern

by Marco Morgenstern, New Zealand Institute for Plant & Food Research

3D food printing offers potential for building a variety of food structures in a highly controlled way. Multiple materials with different consistency, flavour or colour can be included and distributed accurately in a food sample.

Texture and flavour perception of food is largely determined by physical processes in the mouth during eating. The way structures in the food are broken down depends on physiological factors, such as saliva secretion or dental status, but also on the mechanical properties of the food. Models exist to describe this breakdown and predict particle size distributions and flavour release during mastication.

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The future of 3D printed food & pharma is interconnected

3d printed

3D Printing techniques are creating great opportunities not only for personalised pharmaceuticals, but also for personalised food & nutrition. The texture of the food can be adapted so it can help people with swallowing problems, while the composition of the 3D printed food can be adapted to the specific necessities of the person: vitamins or antibiotics can be added, for instance.

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

nina hoff

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

program: https://agrifoodinnovationevent.com/program/

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Toward viable business cases in 3D food printing

Rob van de Langenberg

by Rob van de Langenberg, HAS Hogeschool

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.

program: https://agrifoodinnovationevent.com/program/

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