“Taking the Next Step: Printing Food Textures” – Presented by Kjeld van Bommel, TNO (Video)

Initial food printing activities focused mainly on the creation of attractive shapes. In order to expand the possibilities of 3D food printing, all aspects of food must be addressed by the printing process. Of these, texture may well be the most challenging.

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“3D printing candy with desired texture according to personal dietary requirements using pectin gel” – Presented by Valérie Vancauwenberghe, KU Leuven

Pectin is a complex and structurally diverse group of polymers widely used in jelly, jam or low-calorie products. This study demonstrated that low methoxylated (LM) pectin gel is a suitable material for 3-D printing. Moreover, variable properties can be obtained by varying the gel formulation such as pectin or sugar syrup concentrations. Air bubbles can also be trapped and stabilized with surfactant protein in order to provide particular porosity which may provide subtle texture properties. This promising edible ink would give the opportunity to future customers to design in 3-D their candy with desired texture according to their personal dietary requirements.

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3D Food Printing Will Bring Complete Realignment of the Supply Chain

Numerous sectors are experimenting with 3D printing, which has the potential to disrupt many markets. One that’s already making progress is the food industry.

The U.S. Army hopes to use 3D printers to customize food for each soldier. NASA is exploring 3D printing of food in space. The technology could eventually even end hunger around the world.

What does that have to do with your supply chain? Quite a bit — because 3D printing does more than just revolutionize the production process. It also requires a complete realignment of the supply chain. Continue reading “3D Food Printing Will Bring Complete Realignment of the Supply Chain”

“The Plug & Play Food Printing System Bocusini” – Presented by Helga Gruber, Print2Taste GmbH

This presentation will review Bocusini’s first year and give a prospect about further developments facing the 3D food printing market of the future. This includes the progress in developing new 3D printable food products and challenges in developing the different prototype components of the system to market maturity. As the 3D food printing market will be characterized by digital technologies enabling a wide scope of personalized applications for producers and consumers, this growing demand is met by providing the first 3D food printing online platform & market place.

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“Study and characterization of food matrices intended for 3D printing” – Presented by Danilo Spiga, Sardegna Ricerche

The presentation will be about six month testing several edible materials produced in the Sardinian’s companies with the 3d printing machine, to check the future potentialities of this technology with their product and, eventually, how the 3d printing techniques can improve their current production line setup. The companies that offered their product and hosted our extrusion tests, were from different food sectors such as: Pasta, Cheese, Turròn, Ice cream, Bakeries companies and some Chef. The last project’s part has been focused in the laboratory analysis of the printed product. Continue reading ““Study and characterization of food matrices intended for 3D printing” – Presented by Danilo Spiga, Sardegna Ricerche”

“3D Printing for Future Food Security” – Presented by Michael Petch, Black Dog Consulting

The IMF has established a direct link between food insecurity and social unrest, including events such as riots, civil war and revolution. This presentation will look at how 3D printing can be used to address the four pillars of food security: Availability, Access, Utilization and Stability. Long-term macro trends suggest even greater demands will be placed upon already precarious regional food resources and therefore enhancing resilience must be considered a priority task. 3D printing solutions and opportunities will be proposed and assessed.

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