Tag: 3D Foodprinting Conference Asia-Pacific Edition

Posted on

Hype vs. Reality in 3D-foodprinting – Presented by Frits Hoff, byFlow

Hype vs. Reality in 3D-foodprinting. – Presented by Frits Hoff, byFlow at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

byFlow is one of the few organisations specialized in 3D foodprinting. In 2013 Floris Hoff was co-developer at TNO of the first 3D printer for chocolate. Since then a lot of R&D has been done in collaboration with multinationals and universities for several markets: chocolatiers (special mix, special 3D printer), supermarkets (personalized cakes), fine dining (recipes and designs with Michelin chefs, food designers etc), health care (smooth food for people who can not swallow / personalized nutrition), food suppliers (the use of vacuum fried dried fruit) etc.

The presentation will address these questions:

  • What are the real benefits of 3D foodprinting?
  • What kind of materials are currently being printed?
  • Can we print with new ingredients like insects, algae or seaweed?
  • What are currently the printing techniques for food printing?
  • Who will use the food printers now and in the near future?
  • What could become the businessmodel for several markets?

Continue reading “Hype vs. Reality in 3D-foodprinting – Presented by Frits Hoff, byFlow”

Posted on

Designing Playful Interfaces in support of 3D Food Printing – Presented by Deb Polson, Design Lab, Queensland University of Technology

Designing Playful Interfaces in support of 3D Food Printing – Presented by Dr Deb Polson, Design Lab, Queensland University of Technology at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

At the Queensland University of Technology we have created a virtual BioLab for you to access tools to create futuristic fruit based on actual plant development processes before sending it to a 3D Printer. Future Fruithas been made with game development tools and with a Design Fiction (DesFi) approach which involves visualising future scenarios to design and build testable prototypes inspired by  emerging scientific ideas and technological advancements. Using such interfaces and techniques we can potentially deliver vital nutrients to people living in remote locations or in places where certain deficiencies are identified. Continue reading “Designing Playful Interfaces in support of 3D Food Printing – Presented by Deb Polson, Design Lab, Queensland University of Technology”

Posted on

3D Food Printing – fascinating new business opportunities for food professionals – Presented by Gerd Funk, Print2Taste GmbH

3D Food Printing – fascinating new business opportunities for food professionals – Presented by Gerd Funk, Print2Taste GmbH at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Within the last years, there has been a rapid progress in technology and food portfolio of 3D food printing. However, economically feasible applications are hardly visible so far. Initial business applications for professionals like confectioners, bakers, caterers or chefs will be demonstrated, enabling new fascinating new business opportunities based on this innovative technology for food production. From the original bridal couple (3D scanned and printed in marzipan) to a large personalized series production of different choco objects (up to 50 different 3D food printed objects within only one hour) as giveaways for customers or events. Continue reading “3D Food Printing – fascinating new business opportunities for food professionals – Presented by Gerd Funk, Print2Taste GmbH”

Posted on

2Morrow’s Foods – Who will eat 3D printed meat? – Presented by Michael Lee, Meat & Livestock Australia (MLA)

2Morrow’s Foods – MLA’s insights2Innovation program seeks to find out who will eat 3D printed meat?  – Presented by Michael Lee, Meat & Livestock Australia (MLA) at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

For the Australian red meat industry to remain globally competitive we have to embrace innovation and new technology to ensure we grow our markets and provide greater value for the industry. Understanding changing consumer behaviors and disruptive business model designs also help identify investable innovation opportunities to pursue. Following recent advances with 3DP food applications such as chocolate, pasta and vegetables, this technology platform represents an exciting opportunity for red meat. Namely, to identify who would desire these solutions which can add value to under-utilised cuts, trim and by-products by developing a “meat ink” and other solutions where different textures and nutrients are required but which whole muscle red meat can’t deliver. Continue reading “2Morrow’s Foods – Who will eat 3D printed meat? – Presented by Michael Lee, Meat & Livestock Australia (MLA)”

Posted on

Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University

Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

For food applications, low-pressure extrusion 3DP requires food fluids and pastes (Food-Inks). To print food objects more complex than simple gels, Food-Inks will be multi-phase fluids with highly-standardised rheological behaviour. In this talk, we examine Food-Ink flow, mixing and set-up properties based on our group’s work to date. We also describe an algorithm to colour-match Food-Ink + dye mixtures to target colours in off-white printed food systems.

About Massey Institute of Food Science & Technology, Massey University, New Zealand 
Massey Institute of Food Science and Technology (MIFST) is a world-class research, teaching and business development facility at Massey University. It is the leading and largest academic/research grouping in food and nutritional sciences in the Southern Hemisphere. Continue reading “Design of Food-Inks for low-pressure extrusion 3D printing – Presented by Teresa Wegrzyn, Massey University”

Posted on

Role of 3D printed foods for dysphagia sufferers – Presented by Dr Aarti Tobin, Commonwealth Scientific Industrial Research Organisation (CSIRO)

Role of 3D printed foods for dysphagia sufferers – Presented by Dr Aarti Tobin, Commonwealth Scientific Industrial Research Organisation (CSIRO) at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Australia like the rest of the developed world has an aging population, hence age related issues like difficulties in chewing and swallowing food (dysphagia), loss of appetite, reduced palatability etc., will continue to increase. Currently dysphagia sufferers are fed either minced or pureed foods based on the severity of their swallowing disorder, and these foods are served using an ice cream scoop, which does not look appealing. This presentation will higlight how 3D printing of foods could improve the visual appeal and nutrient density of foods for dysphagia, as well as the challenges with printing such foods. Continue reading “Role of 3D printed foods for dysphagia sufferers – Presented by Dr Aarti Tobin, Commonwealth Scientific Industrial Research Organisation (CSIRO)”

Posted on

Pectin gel: a promising edible ink for the 3D printing of food with desired properties – Presented by Valérie Vancauwenberghe, KU Leuven, MeBioS division

Pectin gel: a promising edible ink for the 3D printing of food with desired properties – Presented by Valérie Vancauwenberghe, KU Leuven, MeBioS division at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Pectin is a complex and structurally diverse group of polymers widely used in jelly, jam or low-calorie products. In this presentation we show that low methoxylated (LM) pectin gel is a suitable food ink for 3-D printing offering variable textural and structural properties depending on the formulation of the ink and the incorporation of air bubbles. Micro-tomography offers the possibilities to analyze the structure and printing accuracy of designed porous objects. Further, we will show the potential to control the texture properties of pectin gel by co-axial extrusion printing. Continue reading “Pectin gel: a promising edible ink for the 3D printing of food with desired properties – Presented by Valérie Vancauwenberghe, KU Leuven, MeBioS division”

Posted on

Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, University of Queensland

Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, The University of Queensland at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Designing and formulating a food ink for the layer-by-layer printing practiced in creating a 3D construct need a sound knowledge of food materials science and engineering. Depending on the type and printing mechanism used the food ink system should have known properties to enable it to be printed and support its structure during printing and post-processing conditions. The manipulation of food microstructure becomes even more important if a fourth dimension is introduced to the 3D constructs. This presentation will highlight the essential physico-chemical properties of healthy food ink for layer-by-layer deposition. Continue reading “Designing a Healthy Food Ink: Importance of Food Materials Science and Engineering – Presented by Bhesh Bhandari, University of Queensland”

Posted on

3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong

3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

Food Layered Manufacturing (FLM) has been widely investigated for its potential to combat various issues in the food industry. For a food item to be FLM compatible, it must possess suitable rheological properties to allow for its extrusion and to keep its 3D printed structure. We present a rheological analysis of two commercially available breakfast spreads, Vegemite and Marmite, and show their compatibility with FLM in producing 3D structures and attractive food presentations onto toasted bread substrates. The inherent conductivity of the breakfast spreads was used to print edible circuits onto a “breadboard.” Continue reading “3D Printing Vegemite & Marmite: Redefining Breadboards – Presented by Charles Hamilton,University of Wollongong”

Posted on

Can Exercise and Chocolate go hand in hand? – Presented by Rohit Ashok Khot, Exertion Games Lab, RMIT University

Can Exercise and Chocolate go hand in hand? – Presented by Rohit Ashok Khot, Exertion Games Lab, RMIT University at the 3D Foodprinting Conference Asia-Pacific Edition, 2 May 2017, Monash University, Melbourne, Australia.

A common perception about exercise and chocolate is that they do not complement one another. A healthy body should perform regular exercise and should not indulge in sweet temptations like chocolate. I break this perception by presenting a playful system called EdiPulse. EdiPulse translates self-monitored data from a physical activity into small 3D printed chocolate treats that come in moderate amount and offer playful reflections on one’s active life. Through EdiPulse, I underscore two emerging fields of interest: quantified self and food printing to inspire individuals towards achieving their fitness related goals. Continue reading “Can Exercise and Chocolate go hand in hand? – Presented by Rohit Ashok Khot, Exertion Games Lab, RMIT University”