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”
Customised snacks through 3D food printing, developed by Finnish VTT
VTT Technical Research Centre of Finland Ltd aims to develop advanced food manufacturing technologies by combining expertise in food, material science and 3D printing technology. Healthy snacks with great textures are in increasing demand among consumers. Researchers have the long-term vision of developing high-tech vending machines that provide customised purchases.
Recipe design & software to be grocer’s new secret sauce? 3D printing might bring tech world business model elements to grocery stores, such as software-as-a-service or SaaS. SaaS sells or licenses and delivers software to the user on demand rather than as a product in a box. In the future, grocery stores might compete on how their chefs, or store’s ‘food designers’, produce the best meal programs available only on that store’s website for single downloads and only using that store’s supplies. Continue reading “Recipe design & software to be grocer’s new secret sauce?”